Uivo Rabigato Branco

The grapes come from an approximately 20-year-old vineyard site in Cima Corgo at around 500 metres, with soils consisting of schist and granite. Following hand-harvesting in early September, the whole bunches are gently pressed. Fermentation takes place spontaneously with natural yeasts in temperature-controlled stainless-steel tanks and lasts around seven weeks. The wine then rests on fine lees for approximately four to six months, with monthly stirring. Unfiltered and unfined, it shows aromas of white peach and grapefruit, fresh acidity, a full yet light body and a slightly salty finish. Production was approximately 2,600 bottles. ([maitrephilippe.de](https://www.maitrephilippe.de/en/collections/vinhos-naturais-folias-de-baco-natural-wines/products/rabigato-uivo-douro-folias-de-baco?variant=10446294057017&utm_source=openai))