This Conde de Vimioso Selecionado certainly had a dramatic entrance – a rather theatrical “unfussing” followed by eight hours of contemplation with the grape skins. The resulting rosé was meticulously pressed, with fermentation held at a cool 16°C to coax out the full aromatic potential of the Syrah and Touriga Nacional. It’s a wine with a distinct personality, ideal for pairing with fresh seafood or, perhaps, a refreshing mango and cucumber salad.
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