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Brancellao , Galician native variety.
For the production of Brancellao, the grapes were de-stemmed and cold macerated for four days.
The must fermented in 500-liter barrels with punching and manual lees movements. The wine matured and remained in the same barrels for three weeks.
It is aged on its lees in 300 l French oak barrels for 1st, 2nd and 3rd use, for 19 months. It remained in the bottle for 18 more months before its commercialization.
At the Dominio do Bibei winery, the philosophy is clear: each year the landscape changes and with it the needs of the grape when it is vinified.
Every year a new wine, new nuances, a new way of listening, understanding and interpreting the fruits of nature.
Brancellao, Galician native variety.
For the production of Brancellao, the grapes were de-stemmed and cold macerated for four days.
The must fermented in 500-liter barrels with punching and manual lees movements. The wine matured and remained in the same barrels for three weeks.
It is aged on its lees in 300 l French oak barrels for 1st, 2nd and 3rd use, for 19 months. It remained in the bottle for 18 more months before its commercialization.
At the Dominio do Bibei winery, the philosophy is clear: each year the landscape changes and with it the needs of the grape when it is vinified.
Every year a new wine, new nuances, a new way of listening, understanding and interpreting the fruits of nature.
