Vinification of the Wine Julian Reynolds Arinto Branco 2021: the grapes were harvested early in the morning and, after total destemming and gentle crushing, were pressed in a pneumatic press, with the resulting must being clarified statically for 48 hours at low temperature. Fermentation took place for 30 days at a temperature of 12ºC. Subsequently, it was kept at 8ºC in stainless steel tanks until bottling.
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