This Campolargo from Bairrada clearly enjoyed a rather spirited existence before arriving in the glass. Following a period of decanting, the fermentation sought a delicate balance between oak – sourced from used wooden vats – and the cool influence of stainless steel. A final six-month maturation on its lees added an unexpected layer of complexity, largely thanks to the Verdelho grapes. Absolutely perfect with fresh fish or shellfish, wouldn't you agree?
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