This Espinho Branco clearly took things seriously, didn’t it? The Viosinho, Gouveio, and Códega grapes underwent a cool stabilisation at 8°C for a week – a touch fussy, perhaps – to tame their spirits. Three weeks of fermentation at 14°C, coupled with weekly *batonnage*, resulted in a wine with a welcome layer of complexity. The January blend suggests a wine that, despite its careful approach, retains its authentic character. Perfect with fresh fish or shellfish, really.
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