Muxagat Branco

Vinification: The grapes are harvested manually in 20 kg boxes, coming from the Fonte Longa region. Upon arriving at the cellar, they rest in a cold chamber for about 12 hours. The next day, the grapes are pressed in an old vertical press, where the must subsequently undergoes a slight decantation in underground vats. After this decantation, the must is transferred to French oak barrels and stainless steel vats, where it ferments by the action of yeasts and indigenous ages, on fine lees, for about 9 months.

Test results: A wine with great volume, unctuous and a long aftertaste.