Unsurprisingly, the high quality of the 2017 white vintage is readily perceptible here. Harvesting began on 7 September (three days later than for the reds).
The grapes were healthy, but due to the thick skins, they were crushed prior to being pressed. Natural alcohols ranged from 12.5 to 14º, and there were good levels of both tartaric and malic acidities.
To preserve freshness through control of temperature, alcoholic fermentations took place in stainless steel. The wines were then transferred to barrels where the malo-lactic fermentations took place. The malos finished in early April. (Continue reading here.)