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Grape Varieties: Old vines with a predominance of Rabigato and Gouveio.
Tasting Note: Complex, distinct, fresh and mineral. Balanced, elegant, with a fine and very long finish.
Gastronomy: Serving fresh, at 12 / 14ºC, goes well with spicy fish dishes.
Winemaking: Fermented in stainless steel vats with temperature control.
Ageing: With lees for 6 months, with periodic removal.
Winemaker: João Brito e Cunha
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