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Grape Varieties: Aragonez, Castelão, Trincadeira.
Tasting Notes: Color: Light Ruby. Aroma: Red berries and orange blossoms with some balmy notes. Palate: Nice acidity and soft tannins, persistent fruity finish.
Vinification: Manual harvested with selection in the vineyard. Fermentation with indigenous yeasts with controlled temperature between 21ºC and 25ºC. Fermentation in stainless steel with whole berries and 20% of stalks. Maceration of 30 days. Malolatic fermentation in French oak barrels.
Ageing: 18 months in 5000L french oak foudre.
Gastronomy: Soft cheeses, stewed meats and red meat.
Winemaker: Nuno Franco
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