Quinta do Javali, Skin-Contact Arinto Blend, Crazy Javali, Douro NV
From the producer: Crazy Javali Branco is crafted from grapes grown in the "Clos da Bonifata" vineyard. This vineyard is designed in an amphitheater-like formation, and it is planted with Arinto and Viosinho, two traditional native Portuguese grape varieties that are well-suited to the vineyard's schist soil. The vineyard is situated at an altitude of 600 meters and is located in the village of Ervedosa do Douro.
This wine is made from hand-harvested grapes that are carefully placed in 20kg boxes. After the grapes are harvested, they are crushed and placed in a lagar, where they remain to macerate with the skins for approximately 3 to 4 days. Following this maceration period, the must is pressed and fermentation is completed in stainless steel tanks.
From the producer: Crazy Javali Branco is crafted from grapes grown in the "Clos da Bonifata" vineyard. This vineyard is designed in an amphitheater-like formation, and it is planted with Arinto and Viosinho, two traditional native Portuguese grape varieties that are well-suited to the vineyard's schist soil. The vineyard is situated at an altitude of 600 meters and is located in the village of Ervedosa do Douro.
This wine is made from hand-harvested grapes that are carefully placed in 20kg boxes. After the grapes are harvested, they are crushed and placed in a lagar, where they remain to macerate with the skins for approximately 3 to 4 days. Following this maceration period, the must is pressed and fermentation is completed in stainless steel tanks.
From the producer: Crazy Javali Branco is crafted from grapes grown in the "Clos da Bonifata" vineyard. This vineyard is designed in an amphitheater-like formation, and it is planted with Arinto and Viosinho, two traditional native Portuguese grape varieties that are well-suited to the vineyard's schist soil. The vineyard is situated at an altitude of 600 meters and is located in the village of Ervedosa do Douro.
This wine is made from hand-harvested grapes that are carefully placed in 20kg boxes. After the grapes are harvested, they are crushed and placed in a lagar, where they remain to macerate with the skins for approximately 3 to 4 days. Following this maceration period, the must is pressed and fermentation is completed in stainless steel tanks.
