Quinta do Mouro

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Schist, marble and limestone soils. 35% Alicante Bouschet, 25% Aragonez, 20% Cabernet Sauvignon, 10% Touriga Nacional, 10% Trincadeira. After total destemming, the grapes are foot trodden in a press for three days with cold pre-fermentation maceration. Fermentation takes place in stainless steel vats at a controlled temperature of 24-26ºC, followed by pressing in wooden baskets with a vertical hydraulic press. The wine is aged for 14 months in 300 litre Portuguese oak barrels, 50% new and 50% used, followed by at least 3 years in the bottle.

Productor

Quinta do Mouro

Alentejo, Portugal

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