Azevedo Loureiro Farm

Winemaking of Quinta de Azevedo Loureiro Escolha white: After reception at the winery, the grapes are destemmed and immediately cooled. Gentle pressing at low temperatures, followed by static cold decantation for 3 days, with lees stirring in the first 24 hours. Fermentation with controlled temperature between 14-15ºC. Maturation: After alcoholic fermentation, the wine aged for 6 months on lees with frequent bâtonnage. Part of the batch aged in used French oak barrels.