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100% Bastardo. 20-year-old plots with southern exposure. Soils with high clay content and limestone. Production of 1 to 2 tons per hectare. Harvested in the last week of August. Bleeding of the must after contact with the skins. Fermentation for 20 days in stainless steel vats. Aging for 6 months in used 500L barrels. Unfiltered wine with no added sulphites.


Monte da Casteleja

Algarve, Portugal

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