Vicentino Branco

Descrição

Vicentino vineyards, planted in clay‑xistose and loam‑sandy soils with low yield potential, showcase the best attributes of the Vicentino varieties. The low productivity imposed by the soil acts as a stimulus to grape quality, promoting an ideal concentration of organic acids, sugars and phenolic compounds. Achieving this balance between quantity and quality, together with a mild climate, results in an excellent raw material. Winemaking was carried out in stainless‑steel tanks at a controlled temperature of 14 °C. The wine aged on its lees for six months, followed by three months of bottle rest before release.