Collection: Quintas de Melgaço

Soft pressing and cold decantation for 12 to 36 hours at a controlled temperature between 12ºC - 16ºC. Fermentation up to 15 days with temperature control between 16ºC -18ºC. Ageing in stainless steel vats with controlled temperature and regular removal of the lees for 1 month. Read more

Soft pressing and cold decanting for 12 to 36h at a controlled temperature between 12º-16ºC. Fermentation up to 15 days with temperature control between 16º-18ºC. Aging in stainless steel vats with controlled temperature. Read more