Quinta da Pedra is one of the most historical properties in the Alto Minho region, dating back to the 17th century. It is situated in the heart of Monção and Melgaço, a sub region of the Vinho Verde appellation, where Alvarinho excels

Lightly chilled pre-fermentation maceration. Gentle pressing. Fermentation in stainless steel with controlled temperature. Final stage of fermentation finishes in very old used french oak barrels (+10 year old). Bâtonnage is carried out for the first 6 months. Malolactic fermentation may occur in some barrels. After 12 months in the barrels, the wine is transferred to stainless steel tanks, finned and filtered and then bottled.