Quinta da Rede Grande Reserva Branco: Vinification and maturation: Manual selection of grapes at the winery entrance. Total destemming, and cold skin maceration for 8 hours. Gentle pneumatic pressing, followed by fermentation in lightly toasted French oak barrels, at a controlled temperature of 15ºC. "Elevage" for 9 months in the same barrels (35% new wood) "en sur lie", undergoing "battonage" every 15 days
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