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The wine was on the Lias (fine lees) for 2 years and 10 months. Made malolactic fermentation with partial wood stage. Part of the batch was fermented in tanning (skin fermentation) with stalks. The other part of the batch fermented and aged in stainless steel.
The grapes are hand-picked in small boxes. The harvest was carried out in the first week of September in dry weather. Bottled in July 2019.
CHARACTERISTICS:
Soil and exposure: Granitic pebble soil, on river terraces in the parish of Mazedo in Monção.
Vineyards: 9ha in ascending cord. The oldest vines in descending cord.
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