Encruzado

It is born from manually harvested grapes, 100% Encruzado grape variety. Fermentation begins with traditional curtimenta, in a cement vat with indigenous yeasts. The pressing is done in the middle of the fermentation with passage of the must to east oak barrels (1/3 new barrels, 2/3 used barrels), where the fermentation ends and is aged for nine months, with three months of batonnage.

Born from grapes from a 50-year-old vineyard, we decided to revisit the traditional way of winemaking whites at Casa da Passarella, which led us to the discovery that, in the past, whites wines were fermented in curtimenta (with skin contact), just like the red wines. Thorough historical research reinforced our commitment to this method, the result of which is now in sight.