Vinification of Vinha D Ervideira Colheita Selecionada Branco Wine:
The process occurs variety by variety. The Antão Vaz grapes are destemmed, lightly crushed, and pressed in a vacuum. After defecation, they ferment at a controlled temperature between 13 and 15ºC. The Arinto grapes are destemmed and sent, without crushing, to “vinimatics” for skin maceration between 6 and 10 hours. They are then pressed and sent to the cold chamber, where they ferment between 13 and 15ºC.