Beyra Branco

Description

Beyra Origin: 100 % Riesling grapes sourced from a vineyard perched at 750 m above sea level in the parish of Vermiosa, sub‑region of Castelo Rodrigo, characterised by loess soils with quartz veins. Vinification: The grapes are hand‑picked, destemmed and crushed immediately. Fermentation takes place in stainless‑steel tanks at 16–17 °C for roughly 20 days using indigenous yeasts. The wine undergoes a period of “batonnage” (stirring of the lees) until bottling at the end of January, followed by a five‑month bottle maturation at the winery.