Summary

A crushed fruit fermentation wine, often fermented in stainless steel at cool temperatures by cultured yeast to retain primary aromas. Pre-fermentation skin contact may occur for additional aromas and texture but malolactic conversion is often avoided to retain the pure aromatics. Maturation usually occurs in neutral vessels before fining, filtering, and quick bottling.

Key Varietals

• Gouveio
• Moscatel Galego Branco
• Rabigato
• Viosinho