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The vast majority of the blend remains Touriga Nacional, Souzao, and Tinta Roriz, however, we peppered in a tiny bit of Sauvignon Blanc as we did last year since we received such great feedback from all of you. Tinta Roriz was whole cluster direct pressed (no skin contact). Touriga Nacional and Souzao were foot trodden together and pressed post ~2 hours maceration. Natural fermentation occurred without temperature control or fermentation aids of any sort. The wine went through full native malolactic conversion.
