Pêra Manca Branco

Produced from a selection of the Antão Vaz and Arinto castes, planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal state of ripeness, they are harvested and transported to the cellar, where the technological process begins: total and slight crushing, pressing, cooling and clarification of the must. One part of the batch ferments in a stainless steel deposit, fermenting the other part in French oak barrels, at the control temperature of 16 °C.

Stage: After fermentation follows a stage, on fine lees with periodic batonnage, for 12 months. Finally, the final filtration and bottling is carried out, which follows a final stage of 6 months in the bottle.

Awards: 17.5 pts Wine Magazine