This Campolargo Termeao Passaro is a wine that clearly enjoys a bit of contemplation. The winemaking – with full grape skins removal and fermentation in small vats – hints at a restless spirit, perhaps a touch experimental. The mechanical floor, coupled with a prolonged malolactic fermentation in oak, evokes a lengthy period of consideration before its unveiling. That near eighteen-month aging in second-fill oak, notably with Touriga Nacional contributing its signature character, promises a complexity well worth exploring, particularly alongside a hearty pork roast.
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