This Flor de Sal from the Ervideira quinta – a fifth-generation project – is a wonderfully bold experiment. Blending the rustic Antão Vaz with the vibrant Viognier, it creates a wine that really pushes the boundaries. Nelson Rolo, Duarte Leal da Costa and Bernardo Leal da Costa meticulously oversaw this dual-varietal production, ensuring a wine that beautifully captures the character of the Alentejo terroir. Following an 8-month maturation in Hungarian oak barrels, it’s ready to be enjoyed – ideally paired with fresh seafood like grilled shrimp or a generous seafood platter.
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