Vinification of Conde D Ervideira Vinho da Água White 2019: The grapes are de-stemmed and sent to “Vinimatics” where they remain for 6 to 10 hours at a temperature of 12ºC. They are then pressed and sent to the cold room. Aging: The must is packaged in new Hungarian oak barrels, followed by a period of 6 months of “batonnage”. After aging in barrels, it is bottled and submerged in the Alqueva lake, where it matures at a depth of 30m, in unique and excellent conditions over 8 months.
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