Loureiro Selection White Wine

Only healthy, fully ripened grapes are selected. To preserve all their qualities, the grapes are destemmed and crushed as soon as they arrive at the cooperative.
To obtain a higher concentration of aroma, the maceration of the crushed grapes involves a period of pre-fermentation skin contact, at a controlled temperature (14 ºC), for a period of 3 hours. Finally the grapes are pressed.
The must is clarified using static decantation at a controlled temperature (16 ºC). Alcoholic fermentation then occurs at a controlled temperature of between 18 ºC and 20 ºC.
Before being stabilised the wine is filtered. After stabilisation it is filtered again and only then prepared for bottling..