Mux Branco is sourced from seven parcels with schistous soils and an average vine age of 20 years surrounding the town of Muxagata. The blend, which is primarily Rabigato combined with Codega do Larinho (a.k.a. Roupeiro) and Verdelho , undergoes cold fermentation in stainless steel tanks with indigenous yeasts. It is then refined on its lees with frequent battonage for four months in stainless steel tanks and four months in French oak casks.

Food pairing

Mux Branco is an excellent partner to light meats and pastas as well as richer seafood dishes.

Producer

Muxagat Vinhos started as a small garage winery in 2002 in the tiny village of Muxagata, owned by husband and wife winemakers Mateus Nicolau de Almeida and Teresa Ameztoy. They quickly found success with their delightful, inventive wines and moved the following year to a winery in Meda. Abandoned during the revolution in 1974, the Meda winery’s sparkling granite walls and lagars make visitors feel as if they’ve stepped into a time capsule. The first Muxagat harvest in 2002 produced 5000 bottles of red wine. In 2003, it produced 6000 bottles of white wine. The goal is to gradually increase quantities to 50,000 bottles a year while still producing top-quality wines from traditional Douro varietals.