Portas do Vale Branco

Total destemming followed by crushing

and pressing, using skin maceration

and fermentation off skins. Controlled temperature

fermentation between 16ºC and 18ºC.

It presents a beautiful citrus colour and a youthful,

elegant and fruity aroma, with good natural acidity,

leaving a long-lasting and fresh finish.

12 months in stainless steel vat