Fraga do Calvo White 2018
Manual harvest in boxes of 20Kg. In the cellar there is a careful selection of grapes, they are destemmed and pressed. The pressed wort was transferred to a stainless steel vat where it was kept at a
temperature of 12ºC for 48 hours until decanting. The alcoholic fermentation takes place in a stainless steel vat with a controlled temperature of 12ºC for a period of 3 weeks.