Branco Curtimenta

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Arinto, Perrum and Malvasia from 25-year-old plots with northern exposure. Soils with a high clay content and active limestone. Production of 1 to 2 tonnes per hectare. Harvest in the last week of August. Destemming of the grapes without crushing. Fermentation of the must with the skins for 16 days. Immersion in the masses for a further 3 months. Ageing for 2 months in oak barrels.


Monte da Casteleja

Algarve, Portugal

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