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Grape Varieties: Vital. Vineyards aged 28 and 46 years.
Soil: Clay and Limestone
Vinification: Manual harvest in the morning. The Vital variety was macerated in 1000L vats for 2 days. Fermentation and aging in 20 hectoliter cement vats. Natural Vinification. No added oenological products, with the exception of small amounts of sulfur dioxide.
Fermentation: Cement vats of 20 hectoliters.
Ageing: Cement vats of 20 hectoliters.
Winemaker: António Marques da Cruz & Tiago Teles.
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