Soalheiro 1ª Vinhas Alvarinho Branco

The grapes are manually harvested in small capacity boxes and carried to the winery in a short time. After pressing and anterior fermentation with controlled temperature, the must was decayed for 48 hours. Fermentation occurs essentially in stainless steel vats at a very low temperature (only 15% of the total ferment volume in oak barrels used), and thin sediments are kept until early May. In the glass, becoming increasingly persistent. The taste is full -bodied, fresh and complex, with great final complexity.