Vinification of Borba White Wine: the grapes are harvested from the end of August according to the evolution of maturation in each vineyard and always in the morning, in order to maintain their freshness as much as possible. At the winery, after de-stemming and crushing the grapes, the must is drained and pressed, protecting the qualitative and varietal characteristics of the must. The tear wort (wort that flows without pressing) clears for 18 to 24 hours and ferments at a constant temperature of 18ºC over 14 days. After a period during which the wine stabilizes through physical processes, it is bottled after winter.
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