Rather than single vineyard, this is a single soil field blend, from plots planted in the southern Douro from 1920-1933. It is intended as a clear expression of terroir and place. Sustainably farmed vines, and vinified using only spontaneous fermentation and indigenous yeasts. This way he removes all potential variability other than the soil type as an expression of terroir. This is a vegan wine. Vineyards located in southern part of Douro Superior, in eastern Douro near the Spanish border. This is a subregion that experiences extreme highs and lows from a temperature standpoint, with some of the greatest day-night temperature delta in Portugal. As such the fruit experiences terrific hangtime. Vines planted exclusively in mica schist soil at 650-700m elevation."
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