This Beyra Bio from Rui Roboredo clearly underwent a rather gentle approach – and frankly, that’s a welcome change. Hand-picked with evident care, the grapes were treated with utmost respect, avoiding any unnecessary fuss, and the crushing was conducted at a cool temperature. A precisely controlled fermentation, between 22 and 26°C, lasted a week, punctuated by a touch of maceration that undoubtedly boosted the wine’s richness. Following a period in stainless steel, it’s slated for release in May – a fantastic pairing with grilled beef, wouldn’t you agree?
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