Quinta da Boa Esperança Reserva 2016 (Magnum) White

A mild and rainy year, but with a phenomenon of sunburn in the middle of ripening, which meant that the harvest began later than usual, so that the vine could recover. Pressing whole curls. 20% of the batch fermented in stainless steel at a controlled temperature between 10/12ºC, followed by 4 months of "battonage" in vat. 80% of the batch was fermented in new barrel followed by battonage for 6 months + 12 months of aging in bottles.