Fraga do Calvo Reserva Branco

VINIFICATION AND AGEING

Manual harvest in 20kg boxes. In the cellar there is a careful selection of grapes. Meanwhile, the process begins with stemming and pressing. The pressed must was transferred to a stainless steel tank where it remained at a temperature of 8oC for 48 hours until decantation. Next, alcoholic fermentation began in a stainless steel tank and then the wine was transferred to French oak barrels where fermentation ended at a temperature of 14oC for a period of 45 days. Aging for 12 months in French oak barrels.

TEST RESULTS
Citrine yellow color with slight golden touches. The nose presents a fresh and seductive wine with excellent citrus notes in full harmony with the complexity resulting from aging in barrels. A wine of serious size and excellent volume, standing out for its freshness and minerality. A wine that finishes very balanced and persistent.