Vinification of Vinha D Ervideira Selected Harvest White 2022 Wine: The process takes place grape variety by grape variety. The Antão Vaz grapes are de-stemmed, lightly crushed and pressed in a vacuum. After defecation, they ferment at a controlled temperature between 13 and 15ºC. The Arinto grapes are de-stemmed and sent, without crushing, to “vinimatics”, for skin maceration between 6 and 10 hours. They are then pressed and sent to the cold room, where they ferment at between 13 and 15ºC.
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