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