Meio Queijo Branco

Description

Vinification: The grapes were harvested into small crates of about 20 kilograms and taken to the cellar, where they underwent a meticulous selection process before being crushed. The grapes were cooled overnight to 5 °C, then crushed and left in a cold tank for 12 hours at 15 °C. Next, 100 % of the must was pressed, and the juice was transferred to another tank where it was inoculated and allowed to ferment gently for two weeks at a maximum temperature of 15 °C. Roughly 10 % of this wine ages in new French oak barrels; the rest is kept in stainless‑steel tanks to preserve its fruity character alongside the complexity imparted by the wood from the barrel aging. Suggestions: Excellent with white meats, fatty fish, and salads. Store in a cool, dry place, away from light and temperature fluctuations. Serve at a temperature between 10 °C and 12 °C. Consume in moderation.