Summary

A crushed fruit fermentation wine, made with ripe and heavily sorted fruit, often from old vines, and often fermented by ambient yeast in oak barrel. Varying percentages of malolactic conversion may occur, and the wines often gain aromas and texture from oak maturation to age in barrel, before fining, filtering, and bottling.

Key Varietals

• Gouveio
• Moscatel Galego Branco
• Rabigato
• Viosinho