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Manual harvesting for small boxes. Manual selection of the curls on the table of choice. Total destemming followed by gentle crushing. Pressing. Maceration of Touriga Nacional for 6 hours before pressing. Static cold decanting for 48 hours. Alcoholic fermentation in stainless steel with temperature control between 15ºC and 20ºC for approximately 15 days. Stage on fine lees with periodic bâtonnage until the middle of January.
Grape Varieties:
Tinta Roriz,Tinto Cão,Touriga Nacional
Tasting Notes:
Certified organic wine. Peach colour open, shiny and with good intensity. Aroma young and exuberant. Highlights include fresh red fruit aromas (strawberry and raspberry), stone fruits (cherry) and a slight floral touch. Dry. Soft attack. A balanced acidity that accentuates its fruity character. Elegant finish.
Store and Serve Advices:
Recommended serving at a temperature of 8 to 10ºC.
Food Pairing:
Excellent with oven roast fish, smoked fish and salads.
Allergens:
Contains sulphites.
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