Quinta das Carvalhas White Winemaking: The grapes are harvested by hand and transported to the winery in 20kg boxes. After going through a manual selection process, the bunches are de-stemmed, and the grapes are pressed in a pneumatic press with an inerting part. After decanting for 24 hours, alcoholic fermentation begins for the must in stainless steel vats at 14-16ºC, with the wine then transferred to new and used barrels (500L) (30:70) made of French oak where the fermentation process ends. The wine ages in the same barrels for a period of 6 months, on fine lees and with bi-weekly battonage.
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