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Matured meats
After fermentation
white meats and cheeses
5 g/L pH: 3
After the grapes were destemmed
2 LV Reserve White White Matured meatsComplexity Salinity Longevity Varieties: 50% Arinto and 50% Verdelho Alcohol: 12,5% Age of vineyards: 15 and 20 years Vinification: The grapes from previously selected plots, transported in 22 kg boxes, were subjected to rigorous sorting at the entrance to the cellar. After destemming and pressing, the must was transferred to a stainless steel vat where it was kept at a temperature of 8C for 48 hours until decanting. After the beginning of alcoholic