Vinification of Borges Reserva Dão Branco: the grapes were crushed after destemming. They were then pressed, using only the free-run juice. Cold decantation for 48 hours, after which the juice was separated from the lees. It fermented between 12 and 14 ºC for 4 weeks, with 85% of the batch finishing fermentation in French oak barrels. After the end of alcoholic fermentation, it underwent "batonnage" on the fine lees for 8 months.
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