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Pressing of whole grapes. Fermentation of the base wine after racking the must for 20-25 days at a temperature of 12-15 ° C in stainless steel tanks with cooling jacket. Cellaring for a minimum of 12 months on the lees.
Grape Varieties:
Touriga Nacional
Tasting Notes:
Light pink colour. Aroma of red fruits with predominance of cherry and notes dried vegetables. The palate is soft, with good acidity and volume; Cool and creamy with a long finish.
Store and Serve Advices:
Serve between 6 to 8ºC.
Food Pairing:
Very nice as an aperitif, with salads, fish and seafood.
Allergens:
Contains sulphites.
Reviews and Awards:
. 17 points in Revista de Vinhos.
No customer reviews for the moment.
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