This Flor do Tua is quite the operation, really. They meticulously collect the finest juice, chilling it for 48 hours – a touch of obsessive patience, you might say – and then inoculate it with helpful bacteria. The fermentation, carried out in stainless steel to retain its youth, finishes with a four-month aging in French oak barrels, adding just a hint of complexity. It’s a lovely wine to pair with fresh fish or seafood; the delicate flavours will really shine alongside them.
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