Águia Moura Tinto

Description

This Aguia Moura, hailing from the Douro, clearly benefited from a remarkably attentive approach. The complete délestage – a dedication to extracting every last drop of fruit – is evident, alongside a brief, 24-hour skin maceration that delivers a beautifully lively acidity. Employing pneumatic pressing alongside ‘battonage’ (a technique that, frankly, makes the wine sound like it’s had a good chinwag!) promises a rich layer of complexity and a silky texture. As the experts noted, this wine, featuring a playful blend of Touriga Nacional and Tinta Roriz, has already secured a gold medal at the Douro Wine Competition. Excellent with a hearty black pork roast, naturally.