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Grape Varieties: Loureiro 100%
Vinification: Skins contact for 14 hours / Pressing / Decantation in inox vats / Fermentation in Chestnut Barrels, and concrete “eggs” vats at temperatures between 15 to 18ºC / Ageing “sur lies” / Filtration / Bottling.
Best Served: 10º-12ºC
Winemakers: Tiago Sampaio and Miguel Viseu.
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