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Description

The Encruzado grapes were harvested from “Vinha Miranda” (0.42 ha, planted in 2012) and “Vinha Bem‑Amado” (0.6 ha, planted in 2014), both with east‑west exposure and clay‑limestone soils. Vinification involved rigorous selection of 100 % of the clusters and bunches, gentle pneumatic pressing, and fermentation at 15 °C in small stainless‑steel tanks. The wine then spent part of its maturation in used French oak barrels, followed by 120 days of bâtonnage. Until 2019 the vines at Quinta do Porto Nogueira were cultivated under certified sustainable agricultural practices (“Normas de Produção Integrada”); they are now grown under a Biological Production regime. Awards: 17 points from *Revista de Vinhos* and 17 points from *Vinho Grandes Escolhas*.