Vinification of the Dom Rafael Branco 2021 Wine: The grapes from different varieties were harvested and vinified separately. After a skin maceration of a few hours, the must is decanted at 10ºC for 48 hours and then allowed to ferment in stainless steel at a temperature of 15ºC. Aging: After its usual short aging of about 5 months, and to preserve its aromatic characteristics, the wine is bottled.
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