Adega Vila Real Reserva branco

Winemaking:
Manual harvest. Reception with destemming and crushing. Fermentation at a controlled temperature of around 16ºC, using very gentle crushing and pressing processes under an inert atmosphere. Prolonged fermentation, partially in wood, with aging in fine sludge and “bâtonnage” until the spring of the following year. Fermentation and aging in French and American oak barrels with stirring of the fine lees until bottling in April.

Test results:
Fresh and complex aroma, notes of varietal grape varieties from the Douro plateaus in harmony with notes of toast and ripe citrus fruits typical of prolonged contact with fine lees. In the mouth, volume and freshness combine happily with a long finish.