Vinification of Julian Reynolds Arinto White Wine: the grapes were harvested early in the morning and, after total stemming and gentle crushing, they were pressed in a pneumatic press, with the resulting must being statically clarified for 48 hours, at low temperature. Fermentation for 30 days at a temperature of 12ºC. Subsequently, it was kept at 8ºC in stainless steel tanks until bottling.
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