Quinta do Poço do Lobo Baga Bruto Branco

After a very gentle pressing of the grapes, using only the first must obtained, it fermented for 15 days in temperature-controlled stainless steel tanks. The production, following the classic method, began with the tirage, with refermentation taking place in the cellar for 23 days at 15 ºC, followed by a period of aging in bottle on the lees for 9 months for the first batch disgorged. On the palate it is very fresh, dry, and long. The aromatic sensations perceived by direct olfaction are confirmed. Contains sulfites.