Alvarinho

Melgaço, the northernmost region of Portugal, is protected by a series of mountains that allow a perfect symbiosis between rainfall, temperature and the number of hours of sunshine required to better ripen the grapes of the Alvarinho variety. 

After the pressing and the before fermentation with controlled temperature, the must was decanted during 48 hours. The fermentation and aging take place in French oak (new and used), and remained in “batonnage” with fine lees until the end of June.