Vinification of Reguengos White Wine: After selecting the grapes from our associates' vineyards, manual harvesting is carried out. In the cellar they are unloaded and immediately de-stemmed and crushed. Then, extractive enzymes are added and the masses are cooled to a temperature of 10ºC. They then rest for 8 hours, so that there is greater extraction of aromas from the film. After this time, they are pressed and the must obtained is clarified by decantation. The must temperature is then adjusted to 15/16ºC, selected yeasts are added and fermentation begins, lasting around 2 to 3 weeks.
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