Vale da Capucha Clima Branco 2020

The grapes are carefully hand-picked in the cool morning hours to preserve their natural freshness. After harvesting, the grapes are gently pressed whole at less than 1 bar of pressure. The juice is then left to cool naturally before being transferred to stainless steel tanks for fermentation at a controlled temperature of 17-18 degrees Celsius using indigenous yeasts. After fermentation, the wine rests on its lees in stainless steel tanks for eight months to enhance complexity and texture before being bottled. No additives are used throughout the winemaking process, except for a minimal amount of sulphur dioxide (SO2) for preservation.