This Bacalhoa Moscatel from Setúbal clearly spent a significant amount of time chatting with the Algarve’s winter – it’s wonderfully intense. The brandy distillation process ensures a welcome burst of freshness, juxtaposed with the traditional, lengthy skin contact maceration which adds remarkable complexity and notes of white stone fruit. Aging in used oak barrels undoubtedly lends a touch of elegance, though the Moscatel grape’s signature fruity character remains beautifully pronounced. Seriously, it’s practically begging for a plate of fresh seafood – a truly harmonious pairing.
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