Insígnia White

  • Description

Variety of Grapes

Viosinho, Malvasia Fina, Gouveio, Arinto, Cercial and Rabigato

Alcohol

19 %

Class

Year

N/A


Climate

Soil

SCHISTOUS

Region

Douro


Total acidity

3.2 (g/l)

Volatile acidity

0.2 (g/l)

PH

3.48


Total sugar

112 (g/l)

Residual sugar

(g/l)


Vinification Process

Traditional method of wine making of Port wine. After a partial stripe of the grapes, with light crushing, follows the fermentation with skin maceration. The fermentation occurs with temperature control, being stopped by adding brandy (firewater). All the process of vinification is controlled by the team of oenology, considering the kind of grapes, its level of maturation and the sweetness wanted.