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Grape Varieties: Loureiro and Vinhão.
Vinification: Harvest, crushed, de-stemmed and pressed by artisanal processes. Spontaneous fermentation with skins in Clay Amphorae, lined with beeswax. Ageing “sur lies” for 7 months. Bottling.
Gastronomy: Best served between 10º and 12ºC.
Oenologues: Tiago Sampaio and Miguel Viseu.
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