Quinta de S. Francisco Vinification: The grapes are hand‑picked at a high level of ripeness. Completely destemmed, they are lightly crushed and immediately pressed to produce a fruit‑rich, balanced must with good acidity. The must is cold‑treated and then inoculated with selected yeast. It undergoes a controlled‑temperature alcoholic fermentation at around 16 °C for 15 to 20 days. Bottling: after six months of aging in stainless‑steel tanks.
Quinta de S. Francisco Branco Óbidos is a Branco from the Óbidos wine region. It is made from Vital, Syrah, Castelão.
Quinta de S. Francisco Branco Óbidos is produced by Companhia Agrícola do Sanguinhal.
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