Prim&Proper Douro White 2024

The entire ripening cycle is monitored through berry tastings and physicochemical analyses, thus determining the ideal harvest date. We aim to harvest the grapes when the fruit expression is intense and they still exhibit a firm and structuring acidity. The grapes are harvested in 20kg boxes and transported to the winery. Once at the winery, they are destemmed and pressed very gently in a pneumatic press. The resulting must is then decanted, allowing the separation of the lees. The clear must is fermented in stainless steel vats with temperature control. At the end of fermentation, the wine was transferred to used French oak barrels with fine lees. The stirring of the lees (battonage) was carried out weekly for two months. Tastings were carried out to determine the ideal date for the end of the ageing period. Before bottling, a gentle filtration was performed.