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Grape Varieties: Castelão of clonal selection.
Soil: Clay and Limestone
Age of the Vines: 18 Years
Vinification: Manual harvesting at the optimum point of maturation. Non-fermentative maceration in 1000l vats for 3 days and pressed to ferment with indigenous yeasts and age in used Burgundy barrels for 11 months. Complete malolactic. No addition of oenological products, with the exception of small amounts of sulfur dioxide.
Fermentation: 1000l Vaults
Ageing: Burgundy Barrels
Winemaker: António Marques da Cruz & Tiago Teles.
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