Quinta do Romeu - Atelier - Branco de maceração

Quinta do Romeu has been investigating the mineral qualities of Rabigato by employing cloudy fermentations at elevated temperatures. For the Branco de Maceração, Rabigato was co-fermented with Arinto to highlight its citric acidity and freshness. The grapes were hand-harvested, with 50% of the stems included, and placed into an open tank where they underwent spontaneous fermentation on the skins without temperature regulation. Following a vertical pressing, the wine was aged briefly over the winter in used 500-liter barrels. After racking, it was bottled directly by gravity.

Citations:
[1] https://thelabporto.com/products/quinta-do-romeu-atelier-branco-de-maceracao
[2] https://www.vivino.com/BR/pt-BR/quinta-do-romeu-atelier-branco-de-maceracao/w/12450023
[3] https://www.bonvivantimports.com/quinta-do-romeu.html
[4] https://osgoliardos.com/pt/produto/atelier-branco/
[5] https://alchemyofthespirit.co/products/quinta-do-romeu-atelier-branco-de-maceracao-2019-750ml