Lacrau Moscatel Galego White

After manual harvesting, the grapes were transported in boxes of 18 kg capacity so as not to harm the integrity of the bunch. Once in the cellar, the boxes were unloaded onto a sorting mat for the first sorting of the grapes. This was followed by destemming, choosing berry by berry and crushing them, which were transported by gravity to a pneumatic press. After clarifying the must, alcoholic fermentation began in stainless steel tanks at low temperatures of around 12ºC, in order to preserve all the varietal character of the variety. Alcoholic fermentation took place for approximately 20 days, where the different components then staged for 8 months. It is a wine with a citrine-yellow color and medium intensity. In terms of aroma, it represents the characteristics of the variety in a unique way, with a predominance of aromas of grapes, lychees and white flowers and tropical fruits. In the mouth it is fresh and light, very fruity and persistent.

The grapes were harvested manually and vinified in the open spout system. The fermentation lasted about 1 month with a controlled temperature between 14º to 16ºC. The wine aged for 3 months in stainless steel vats. Very subtle aroma, where floral characteristics of roses and peppermint predominate. Delicate flavor, with floral flavors and a very fresh finish. Contains sulfites.

Ferradosa Unoaked Douro White shows the unique and differentiated character of the region, where we found the vineyards that we feel express the Douro we know. The grapes for Ferradosa Unoaked Douro Branco come from the area of Murça, where the vines are high altitude (600 m) to give the wines acidity and freshness. Contains Sulfites.

After careful selection for their best condition, the grapes were harvested into 25 kg trunks and sent to the vinification center where they were lightly pressed in a pneumatic press. The resulting must was sent to stainless steel vats and cooled, where it remained for 24 hours to decant. At the end of this period, it was filtered and transferred to another stainless steel vat where it was inoculated with selected yeasts, having fermented at a controlled temperature of 14-16ºC. After alcoholic fermentation, it aged in 2nd year French oak barrels with weekly bâtonnage for 6 months. Pacheca Superior White has a complex aroma, some tropical fruit notes such as pineapple and passion fruit and toasted notes from the barrel. In the mouth it is marked by exotic fruit wrapped in toasted wood notes that give it a rich body and a long and persistent finish. Contains sulfites.