Quinta do Mouro

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Grape Varieties: 45% Aragonez, 35% Alicante Bouschet, 10% Touriga Nacional and 10% Cabernet Sauvignon

Vinification: Manual harvest for 20 kg boxes. Cold pre-fermentative maceration with foot stepping
for 2 days. Fermentation in stainless steel vats with temperature control, long maceration post-
fermentative. Pressing in vertical press.
´
Aging: 14 months in 300L French and Portuguese Oak barrels.

Productor

Quinta do Mouro

Alentejo, Portugal

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