This Espirito do Coa, from Rui Roboredo, clearly benefited from a rather passionate harvest – the hand-picking suggests a truly meticulous approach. While the stainless steel fermentation at 24°C ensures freshness, careful juice extraction reveals a subtle yearning for softness, possibly with a hint of Touriga Nacional attempting to channel the elegance of Touriga Francesa. A delightful partner for cured meats and aged cheeses, wouldn’t you agree?
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