Valados de Melgaço Reserva

The vines grow on west-facing slopes on the left bank of the Minho, in an amphitheatre shaped by granite. After one hour of skin contact and gentle pressing, the must ferments at 17 °C in stainless steel; malolactic fermentation is blocked. The wine matures for 16 months on its fine lees in stainless steel, with bâtonnage during the first six months. It shows peach, grapefruit and citrus, with a salty, spicy finish, medium to full body and fresh acidity. Only free-run juice is used for the Reserva.