Quinta do Ameal Branco (Loureiro) 2024

The nose is dominated by citrus fruits and floral notes. On the palate it is vibrant and balanced, with a fruity and lingering finish.

Manual harvest, pneumatic pressing of whole grapes. Cold decanting of the must for 24 hours. Fermentation at a controlled temperature 10 - 15C for 12 to 15 days. In contact with the lees for about 6 months in stainless steel vats at a controlled temperature.