BRANCO DA TALHA
Producer notes 2018
Roupeiro (70%) and Antão Vaz (30%).
All bunches were whole-cluster pressed. Suspended solids were allowed to settle naturally before the clear must is racked into an amphora of 1000 liters (dated 1946). The fermentation occurred in a cold room at 14ºC. After 28 days the wine was transferred to stainless steel tank. Prior to bottling the wine was fined with bentonite and cold stabilized.
Store at 6-8ºC to be served at 10ºC. Fresh, with good acidity and texture, its earthy notes enable it to combine well with lighter dishes that feature mushrooms or root vegetables such as beetroot.