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The vineyards are planted on limestone slopes and exposed to the freshness of the sea winds. These conditions give the wine a mineral and fresh character and the natural production method allows it to evolve harmoniously and reveal itself over time and at the table.
Grape Varieties: 100% Baga. Vineyards aged around 26 years.
Soil: Clay-limestone
Vinification: Manual harvest in the third week of September. Destemming into barrels, with foot treading once a day. Fermentation for 11 days. Stage in used 600L oak barrels for 22 months. No added oenological products, with the exception of small amounts of sulfur dioxide. It has not been filtered or clarified.
Fermentation: Casks for 11 days.
Ageing: 600L used oak barrels for 22 months.
Winemaker: António Marques da Cruz
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