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Vinification | The grapes are harvested by hand and destemmed followed by a soft pressing in order to preserve the characteristics aromas. After defecation by cold, the must is inoculated with selected yeasts. The fermentation takes place in stainless steel vats at controlled temperature of between 14-16ºC.
Color | Rose
Scent | Fruity, with notes of red fruits e ligeiro tropical.
Taste | Refreshing, medium sweet with balanced acidity.
Consumption | Now or within 2 years at an ideal temperature of 8-10ªC.
Gastronomy | Accompanies fish, pasta and white meats.
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