Vinification of Vinha D Ervideira Selected Harvest White Wine: The process occurs variety by variety. The Antão Vaz grapes are de-stemmed, lightly crushed and vacuum pressed. After defecation, they ferment at a controlled temperature between 13 and 15ºC. The Arinto grapes are de-stemmed and sent, without crushing, to “vinimatics”, for skin maceration between 6 and 10 hours. They are then pressed and sent to the cold room, where they ferment at between 13 and 15ºC.
This store requires javascript to be enabled for some features to work correctly.
Account
