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A lot of vineyards, some older and others newer, with several autochthonous varieties mixed such as Alfrocheiro, Tinta Pinheira, Touriga Nacional, Baga and Jaen. Alcoholic fermentation took place naturally with indigenous yeasts, in vats with infusion. After being pressed, the wine was transferred to stainless steel vats and used French oak barrels, where it finished malolactic fermentation until the following spring and aged for 18 months.


António Madeira

Dão, Portugal

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