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Hand-picked harvest. Natural fermentation in a cement vat, red grapes were crushed and destemmed. Five weeks maceration.
Natural fermentation and ageing for 9 months in very old oak barrels (225 litres). Low sulphites.
Grapes: Manteúdo, Uva Formosa, Vale Grosso, Alicante Bouschet, Grand Noir, Trincadeira