Castello D’Alba
Origin: In this wine we are looking for the aromatic concentration and high acidity of grapes from traditional vineyards in the upper reaches of the Douro, in the transition from schist to granite soils, which show all the character of the indigenous Douro grape varieties, obtaining very mineral and creamy wines.
Winemaking: Manual harvesting for small 15kg perforated boxes, whole bunches without destemming, using very gentle crushing and pressing processes to preserve all the aromatic potential of the grapes. Great effort is made to ensure that all pre-fermentation operations are carried out with the utmost rigour, so as to interfere as little as possible with the intrinsic quality of the grapes. Fermentation with indigenous yeasts, 20% of the must fermented and aged in used French oak barrels with fine lees stirring – ‘batonnage’ – for 4 months, the remaining 80% aged in stainless steel vats.
Ageing: fermentation and ageing in French and American wood with stirring of the lees for 6 months until filling.
Allergens information
Contains sulphites.
SKU: 100220