DOURO
DOC
TOURIGA NACIONAL
Manual triage is undertaken on a sorting table after which the grapes are de-stemmed and gently crushed. The grapes are relayed to the fermentation vats by gravity. Fermentation with submerge skins takes place between 26 – 28 º C.
GRAPE VARIETIES
Touriga Nacional
WINEMAKER
Carloto Magalhães
TECHNICAL SHEET
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