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Grape Varieties: Loureiro 50% and Arinto 50%.
Vinification: Pressing. Decantation in inox vats. Fermentation between 16 to 18º C in inox vats and finished in bottle. Dégorgement after 3 months. Ancient Method Sparkling wine, made from only one fermentation without added yeasts or sugar.
Gastronomy: Best served between 10º and 12ºC.
Oenologues: Tiago Sampaio and Miguel Viseu.
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