Quinta da Almiara Branco

Total destemming followed by crushing

and pressing, using skin maceration

and fermentation off skins. Fermentation

temperature-controlled at between 16ºC and 18ºC.

Clear, pale yellow colour, with citric,

floral notes, with young and fruity aroma, good character,

good complexity and excellent structure.

12 months in stainless steel vat.