Barros Dry White Port
Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas of the pellicle, complemented by permanent pumping-over during fermentation. This process takes place in stainless-steel vats at a controlled temperature between 16- 18ºC, until reaching the desired Baumé. At this phase, grape brandy is added (benefit), originating a fortified wine. Obtained by the lotation of wines with variable levels of maturation and source, lead through the ageing in stainless-steel and wood for a minimum of 3 years, resulting in a rich wine, aromatic and with a balanced sweetness.
Lively citrine colour. Aroma with rich fruit flavors and good balance on the palate.