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Grape Varieties: Castelão. Vineyards aged 15 years.
Soil: Clay and Limestone
Vinification: Manual harvest in the morning. Natural Vinification. Fermentation with indigenous yeasts in 1000L vats and then pressed. Aging in used Burgundy barrels for 11 months. No added oenological products, with the exception of small amounts of sulfur dioxide.
Fermentation: 1000L vats.
Ageing: Used Burgundy barrels for 11 months.
Winemaker: António Marques da Cruz & Tiago Teles.
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