Lero Lero

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95% Mencia and 5% Rufete. 3-day maceration without destemming. Fermentation with indigenous yeasts for about 10 days in stainless steel vats. Contact with the lees for 9 months, and bottled in June 2021 without gluing and filtration.

Productor

João Tavares de Pina

Dão, Portugal

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