Rabigato, Códega do Larinho, Viosinho, Donzelinho, Gouveio
Vineyards & Viticulture
The grapes come from old vines growing on the right bank of the Douro River, at an altitude of between 500 and 600 meters.
Harvest & Vinification
The grapes are manually harvested and meticulously sorted, then gently pressed and left to settle for about 24 hours. Fermentation takes place spontaneously with native yeast, in 228 L and 500 L French oak barrels. The wine is then aged for six months on fine lees without malolactic fermentation or batonnage to preserve freshness. Redoma Branco Reserva is a special cuvée which is selected each year through a blind tasting (barrel by barrel) of the Redoma Branco. The most outstanding barrel each year becomes the Reserva.