Erro B

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Soils: Schist and limestone.

Grape varieties: Arinto, Verdelho, Gouveio, Rabigato, Roupeiro and Alvarinh o

Vinification: Manual harvest for 20 kg boxes. Skin maceration for 1 week. Fermentation in stainless steel vats at a temperature of 12ºC, for 5 weeks, in skin contact.


Quinta do Mouro

Alentejo, Portugal

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