Muros Antigos Loureiro

Handpicked grapes are placed into small boxes and swiftly transported to the winery in a refrigerated environment. The whole de-stemmed grapes are then pressed, followed by cold clarification for 48-72 hours. A long fermentation process ensues at low temperatures of 14-18ºC. Finally, the wine is aged for a minimum of four months on fine lees, with regular bâtonnage to enhance complexity and texture.