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2019 Textura Pura Branco, Dão, Portugal Magnum Savart The ferments were then pressed Les Rieux the main The ferments were then pressed to tank destemmed and fermented natively on skins for about 10 days remaining to be aged 11 months before bottling Cerceal Branco and 15% field blend from the “Pura” vineyard 50 yr old vines 480 550 m altitude Fermented in 70% 500 L barrels
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