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.