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The grapes, exclusively from the Alvarinho variety, are manually harvested in small-capacity boxes and transported to the cellar in a short time. After pressing, the must obtained is decanted for 48 hours, followed by fermentation at a controlled temperature. Fermentation takes place in stainless steel, with maintenance at the beginning of February, the month in which bottling takes place.
Citrus yellow color, intense and tropical aroma with mineral notes. Ideal as an aperitif or to accompany seafood, fish dishes or poultry dishes.
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