Pêra Manca White
Pêra-Manca White produced from a selection of the varieties Antão Vaz and Arinto planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal stage of maturation, they are harvested and transported to the winery, where the technological process begins: total destemming and slight crushing, pressing, cooling and clarification of the must. One part of the batch is fermented in a stainless steel tank, fermented elsewhere in French oak barrels, at a controlled temperature of 16ºC. After the fermentation, a stage is followed, on fine lees with periodic batonnage, during 12 months. Finally, filtration, blending, tartaric and protein stabilization, final filtration and bottling are carried out, followed by a final stage of 6 months in the bottle. Contains Sulfites.
