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Grape Varieties: Rabigato, Arinto and Gouveio.
Vinification: The grapes are manually harvested in 20kg boxes, which come from the Fonte Longa area. Upon arrival at the cellar, they rest in a cold room for about 12 hours. The following day the grapes are pressed in an old vertical press, where later the must undergoes a slight decantation in underground vats. After this decantation, the must is transferred to French oak barrels and stainless steel vats, where it ferments by the action of indigenous yeasts and ages, on fine lees, for about 9 months.
Tasting Notes: A wine with great volume, unctuous and a long end of mouth.
Gastronomy: Pasta, White Meat, Butter Sauces and Seafood. Consumption Temperature: 10ºC to 12ºC.
Availability: In 1-3 business days
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