The first pressings of the white grapes are taken off to be made into white wine. When the pH starts to rise, the last approximately 10% of the juice is drawn off into stainless steel vats, to be made into white port. When the fermenting juice reaches 1º Beaume, brandy is added to stop the fermentation.
MATURATION & BOTTLING
The White Port is then stored in small wooden casks and matured in our own lodge at La Rosa. The White Port is blended from stocks held at La Rosa and has an average age of 2-3 years. Unlike most port shippers, all products are stored and bottled in the Douro (at La Rosa and not Porto), allowing full traceability and ensuring quality from grape to bottle.
GRAPE VARIETIES: Traditional white port varieties, mainly Viosinho, Gouveia, Rabigato and Malvasia Fina.
REGION: Douro, Portugal
TECHNICAL NOTES: Ageing: Ready to drink Alcohol: 19.5% PH 3.80 TA 3.0 g RS: 20-30 g/dm3
All our ports are made in the ‘house style’ namely slightly drier without any cloying sweetness that can be associated with some other ports. We also work hard making sure the brandy is well integrated. As with our wines, we search for harmony and equilibrium from our vineyards and we try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well defined wines without too much extraction and tannin.
UPC: 5 60484 610352 6
6pk | 500ml