Titular Branco

Description

Manual selection on a grape mat of the 15‑kg crate grapes. After destemming and crushing, the pomace was sent to a pneumatic press to separate the must from the skins; thereafter the must was subjected to static cold decantation for 48 hours to clarify. Fermentation occurred in stainless‑steel tanks at controlled temperature, with part of the batch aged for about six months in used French oak barrels and the remainder aged in stainless‑steel tanks. Destemmed grapes were pressed directly in a pneumatic press and cold static decantation was applied. The wine fermented entirely in French oak barrels and aged for nine months with bâtonnage. ECV Code: L9‑2.