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Technique
Viticulture
Moderately deep soil with a quartz micro-fault running through the plot, at an altitude of 500 metres.
Oenology
Whole bunches are crushed by foot in a calcatórium (granite vat) for 3 hours, followed by pressing in a vertical press. The must flows by gravity into concrete vats located in an underground cellar, where excellent natural temperature and humidity conditions prevail. Fermentation is spontaneous and takes place without temperature control. Aged for one year in concrete vats.
Suggestions for accompaniment
Sea bream tartare, lime, coriander • Grilled prawns, olive oil, mild garlic.
Liquid geography
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