Varieties: Viosinho, Gouveio, Rabigato and Boal
The White Reserva is sourced from various sites within Quinta da Romaneira.
100% of the wine is fermented in french oak barrels, the four varieties separately, for a period of 21 days at temperatures betwee 16 and 18 degrees celcius. No malolactic fermentation. Cultured yeasts are used. The four varieties are picked and fermented separately.
100% of the wine is fermented in french oak barrels, where 30% new and 70% seasoned.
Batonnage is done for three months once a week after fermentation.
Alcohol: 13,0 % / Residual sugar: 0,63 g/dm³/ Total Acidity: 6,20' g/dm³/ Ph: 3,10
2022: James Suckling: 94/100
2021: Falstaff: 91/100
10º a 12ºC