Casa dos Zagalos

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Soils: Schistous

Grape Varieties: 50% Trincadeira, 30% Aragonez, 10% Alicante Bouschet and 10% Cabernet Sauvignon

Vinification: Total destemming, fermentation in small stainless steel vats with controlled temperature 25ºC 27ºC, intense and prolonged maceration, pressing in a vertical press.

Aging: 1 year in used 300L French and Portuguese oak barrels.

Producer

Quinta do Mouro

Alentejo, Portugal

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