Maria Izabel Branco

Description

Maria Izabel Vinification: Grapes from several very old vineyards, over 80 years old, in the Alto Douro Vinhateiro (Mêda), were pressed whole bunches to extract the freshest, most vibrant must possible. Keeping each vineyard’s origin, the musts underwent alcoholic fermentation in 500 L new French oak barrels for four months. Fermentation with indigenous yeasts adds complexity and character. Long maturation on total lees for twelve months. Partial malolactic fermentation (30 %) in French oak barrels follows a Burgundy-inspired path. Stage: 12 months in barrels, 6 months in “mass assemblage” stainless steel, then 7 months in bottle.