Vinification of Quinta do Carmo White Wine: the varieties were vinified separately, fermenting at low temperatures. After a very gentle pressing of the grapes, the must undergoes a cold static decantation, and is aged for 7 days “SURLIES”, fermentation takes place in stainless steel vats at controlled temperatures. Roupeiro gives floral and citrus notes, Antão Vaz gives structure and volume to the wine and Arinto brings acidity and freshness to the whole.
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