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Grape Varieties: Loureiro 50% and Sauvignon Blanc 50%.
Vinification: Maceration with skins for 12 hours. Pressing. Decantation in stainless steel. Loureiro fermented partially in oak barrels, and the Sauvignon Blanc fermented in stainless steel at temperatures between 13º to 16ºC. Ageing “sur lies”. Filtration. Bottling.
Gastronomy: Best served between 10º and 12ºC.
Oenologues: Pedro Bravo and Rui Cunha.
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