Vinification of Convento da Vila Branco Wine: harvesting normally begins at the end of August, at night with a machine and preferably in the morning with manual harvesting. Upon reception at the winery, the grapes are immediately de-stemmed, separated from the must obtained and pressed. Decantation (separation of the must from the skins) takes place after 24 hours, preserving all the freshness and varietal characteristics of the fruit. Fermentation then begins at a controlled temperature of 18ºC. After a minimum period of 4 months, during which the wine stabilizes through physical processes in stainless steel tanks, the wine is filtered before bottling.
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