Verdelho, Malvasia, Posto Branco, Bastardo Branco.
Trás-os-Montes, Portugal
The 2019 growing season was a very good one as, apart from one big hail storm, it was very balanced and regular. The grapes used to make Saroto White 2019 were hand harvested into 20 kg cases over the second week of September and were foot trodden in a tradicional lagar totaling four days of skin maceration. After this period, the grapes were pressed and the juice was racked into used french oak barrels and one new barrel. Kept in barrel over lees for 7 months, the juice fermented naturally with indigenous yeast and without temperature control (wild fermentation) finishing both alcoholic and malolactic fermentations. This wine is unfined and unfiltered and may present deposit over time.