Vallado

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Mineral notes, well integrated fruit with barrel-complexity.

Full bodied, with excellent acidity, good complexity and a persistent finish.

Fermented in 500 litre French Oak barrels from different forests: Allier, Vosges and Nevers. 40% new barrels, 60% second-use barrels.

Rabigato, Gouveio, Arinto and Viosinho.

7 months in French oak barrels, with periodical batonnage.

Francisco Olazabal & Francisco Ferreira

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