Branco

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Arinto, Perrum and Malvasia. 25-year-old plots with Northern exposure. Soils with high clay content and limestone. Production of 1 to 2 tons per hectare. Harvested in the last week of August. De-stemmed  grapes without crushing. Fermentation of the must with the skins for 16 days. Immersion in the skins for another 3 months. Aging for 4 months in oak barrels.

Productor

Monte da Casteleja

Algarve, Portugal

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