XXVI Talhas Mestre Daniel Branco

All bruised apple, pineapple and honey, with a firmer core of dried fruit (pear, quince?) and a hint of bay leaf. A backbone of acidity teases out layers of flavour and makes for a long, persistent palate. Lovely balance and precision with mouthfeel/palate weight. 12%. 1,700 bottles produced. Drink 2022-2025+

Antão Vaz, Perrum and Roupeiro

The grapes were sourced from field blend vines averaging 30-years-old on granitic and schistous soils. It is a blend of Antão Vaz (for aromatics), Perrum (for body and structure) and Roupeiro (for fruit and body). The grapes were destemmed, gently crushed and naturally fermented on skins in one 600l talha and one 700l talha without temperature control. The wine spent 5-6 months in talha.

Serve at a temperature of 10 to 12ºC

Pair it with Carne de porco Alentejana, gaspacho Alentejano, presunto porco preto