Cherry trees, grapes harvested manually, destemmed, slightly crushed, left to undergo cold skin maceration (8‑10 °C) for 6‑8 hours to extract aromatic compounds from the grape skins. After pressing and cold settling, inoculation with selected yeast is performed, followed by alcoholic fermentation with temperature control around 16 °C for 15‑20 days. Bottling: after 5 months of aging in stainless‑steel tanks.
Prices updated weekly across 15+ retailers · 0.75 l bottles only
Cerejeiras Branco Lisboa is a Branco from the Lisboa wine region. It is made from Sauvignon Blanc, Moscatel, Arinto.
Cerejeiras Branco Lisboa is produced by Companhia Agrícola do Sanguinhal.
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