Adega da Gaveta Old Vines Fernão Pires White

The grapes are picked and selected manually, guaranteeing the quality of the raw material that arrives at the winery. Upon arrival, the grapes are de-stemmed, with a slight bursting of the berries, and sent to a vertical press – which allows for gentler work on the grapes. After pressing, the must is sent to 500-litre stainless steel vats – without temperature control – where alcoholic fermentation spontaneously begins, carried out by indigenous yeasts. Subsequently, malolactic fermentation occurs.