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In this wine, Casal da Coelheira intended to recover an ancient practice of winemaking in clay amphorae. We chose the Alicante Bouschet grape variety, whose juice fermented together with the skins, seeds, and stems, followed by a long skin maceration of 4 months.

Despite the prolonged maceration, the fermentation, and aging in clay amphorae provided soft tannins, preserving the identity of the grape variety and the wine character.

We recommend serving it between 16 and 18ºC (60 and 64ºF).

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