Casa Velha Reserva White

Citrus color with tropical and floral aromas. On the palate it is full-bodied, mineral and fresh.

Winemaking:
The finest grapes of the Gouveio and Viosinho varieties, carefully selected from the Favaios plateau, were harvested in mid-September. Vinification began with total destemming and crushing, followed by skin maceration for 72 hours at a low temperature. The resulting lacrimal must from the skin maceration then underwent a natural clarification process through static decantation. Alcoholic fermentation took place in second-year French oak barrels and in small stainless steel vats for approximately 20 days at a constant temperature of 18ºC. After alcoholic fermentation, a 9-month period began during which contact with the fine lees was promoted. After this period, the best wines were selected, with the final blend composed of 44% wines from barrel fermentation and the remaining 56% wine fermented in stainless steel.

Reviews and awards:
87 points Wine Magazine;
17.5 points Grandes Escolhas Wine.