Tinto

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Baga (50%), Castelão (25%), Touriga Nacional (25%) and Alfrocheiro varieties. Maceration in “balseiro” and cement “lagar”, between 8 and 12 days. Stage in wood of varying volume (from 6 hl to 24 hl) for 3 years.

Producer

Quinta da Serradinha

Lisboa, Portugal

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