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Grape Varieties: 50% Rabigato, 25% Arinto, 25% Gouveio.
Tasting Note: Fresh, fruity and mineral. Balanced and long at the end.
Gastronomy: Serving fresh, at 10/12 ° C, goes well with any fish dish and even some pasta.
Winemaking: Fermented in stainless steel vats with temperature control.
Ageing: With lees for 6 months.
Winemaker: João Brito e Cunha
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