Winemaking of Carm Reserva White Wine: clusters that were not in perfect condition were removed, the grapes were fully destemmed, followed by gentle crushing and skin maceration; for about 12 hours. After this period under inert atmosphere, pressing was done in a pneumatic press, followed by a clarification period of the must, from 24 to 48 hours depending on the grape variety and ripeness. Winemaking in hyper-reduction, fermentation at 12ºC and racking under controlled atmosphere. The wines aged successively in stainless steel and French oak barrels on fine lees (batonnage) until bottling. Aging: 50% in stainless steel and 50% in French oak barrels for 8 months, on fine lees.
Producer: CARM
Year: 2024
Capacity: 0.75
Alcohol content: 13
Region: Douro
Grape varieties: Códega do Larinho, Rabigato, Viosinho
The freshness and mouthfeel volume are surprising, with a very long, fresh and mineral finish
Very fresh and complex, with citrus fruit, grapefruit, in harmony with subtle floral hints and strong mineral notes typical of the “terroir”, enriched by the notes resulting from aging on fine lees and in barrels
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