Description
Quinta do Romeu has been exploring the mineral character of Rabigato through cloudy fermentations at warmer temperatures. In this case, the 2019 Branco de Maceação had Rabigato fermented together with Arinto, looking for its citric acidity and freshness as a backbone. The grapes were hand-harvested and crushed (50% stems) to an open tank where the grapes fermented spontaneously on the skins without temperature control. After a vertical pressing, the wine aged shortly over the winter in used 500L barrels and after racking, was directly bottled by gravity. This way, enhancing the minerality with a slightly reductive environment inside the bottle. Although austere, the finished wine shows some hints of tropical fruit on the nose overcoming the skin contact character. Dangerously drinkable, and in the mouth it is very textured, quite wide, and with lovely structure.
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