Monterrei Blanco, ‘Muradella’, Quinta da Muradella
Organically grown vines planted from 1970-1995. Tended in quartz and clay soil from 400 – 500 m ( 1,312 – 1,640 ft) elevation.
50% whole cluster, 50% whole berry with no stems are put into cold Maceration for 48 hours in stainless steel tanks. Once fermentation is half way done with its indigenous yeast, the wine is transferred to 3 year old 500 Lit barrels of French oak in order to finish the fermentation. After 8 -10 months in the barrel the wine is naturally decanted into stainless steel tanks where it stays for 4-6 months before it is bottled without filtration.