Concept
From the very first harvest, the design of this wine was based on the idea of ​​expressing, in the best possible way, the character of the Rabigato grape variety, widely cultivated in the Douro but unknown as to its oenological value. Today, after nine harvests, it is with satisfaction that we can say without hesitation that Rabigato is one of the best Portuguese white varieties.

Varieties
Exclusively Rabigato, of vines located at a high level - of the order of 500 m - that allows a slow maturation and, therefore, the obtaining of balanced and perfumed grapes.

Technology
The technology is minimalist, in order to allow the expression of the caste and the terroir. After the destemming and crushing of the grapes, the must is separated and inoculated with selected yeasts. After the start of the fermentation, after 6 hours, try to keep the temperature around 16 ºC, using fresh water from a well, which is slowly run down the walls of small stainless steel vats. Following the activity of the yeasts, the first racking is carried out, followed by the beat of the fine lees, to improve the texture and complexity of the wine. The minimum amount of sulfur dioxide required to avoid oxidation is used. The bottling was done in May, after a slight glue and filtration. It was not treated by the cold and may therefore form a slight precipitate over time, which in no way prejudices the quality of the wine.

Analysis
Alcohol in volume: 13.8%
Total acidity: 6.48 g / dm3 (tartaric acid)
Acidity volatile: 0.30 g / dm3 (acetic acid)
pH: 3.22

More Dona Berta wines