“Dizeres” hails from the Alentejo, boasting a granite-clay soil that’s clearly aiming for impact. Crafted with Trincadeira and Aragonez under the guidance of Rui Reguinga and Carlos Rodrigues, this wine was meticulously made using hand-harvested small boxes. The fermentation, kept cool at 24-26°C, really allows the character of the grapes to shine through – it’s delightfully unfiltered and retains its sediment. A seriously bold wine, with a remarkably low sugar level (just 0.4g/L) and a vibrant acidity (5.1g/L) – perfect alongside a succulent grilled beef dish or roasted poultry with fragrant herbs.
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