The Boango vineyards are in the heart of the Douro, occupying a shallow valley with gentle terraces outside Nagoselo do Douro. The grapes are hand-picked, destemmed and gently pressed in the old winery on site and transferred into stainless steel tanks. After decanting, the juice is transferred into another tank, where alcoholic fermentation takes place. After fermentation, the wine is decanted again and is then returned to the tank for 6 months before bottling.
The Boango branco has a clear citrine colour and aromas of ripe fruit, peach, melon, pineapple, lemon and apple. The palate is smooth, with fresh vibrant acidity and a long finish.