Method: Only healthy, fully ripened grapes are selected. To preserve all their qualities, the grapes are destemmed and crushed as soon as they arrive at the cooperative. To obtain a higher concentration of aroma, the maceration of the crushed grapes involves a period of pre-fermentation skin contact, at a controlled temperature (14 ºC), for a period of 3 hours. Finally the grapes are pressed. The must is clarified using static decantation at a controlled temperature (16 ºC). Alcoholic fermentation then occurs at a controlled temperature of between 18 ºC and 20 ºC. Before being stabilised the wine is filtered. After stabilisation it is filtered again and only then prepared for bottling. Characteristics: Alcoholic Strength (% vol.): 11.0 Total Acidity (g/l Tartaric Acid): 6.5 Reducing sugars (g/l): 4.0 pH: 3.1 Profile: Appearance: pale straw. Nose: fine, fruity and intense aroma. Palate: delicate. well-structured and complex flavour. Varieties: Loureiro.