Couteiro Mor Branco

Description

This Couteiro Mor, hailing from the Alentejo, certainly isn’t afraid of a little understatement. Controlled fermentation between 14 and 16°C, followed by barrel ageing on the lees, gives it a surprisingly bold character – a genuine provocation, really. The blend of Arinto, Antão Vaz and Roupeiro hints at a delightful complexity, perfect for pairing with grilled game birds or fresh seafood. Quite a clever choice, especially considering the praise from critic José Manuel Dias.