This "Ilha" clearly benefited from meticulous stainless steel fermentation – a touch fussy, perhaps, but undeniably precise. The brief post-fermentation on the lees, utilising the traditional method, lends a certain character. Stabilisation ensures a robust finish. It would pair wonderfully with rustic goat cheese, I suspect.
-
We use cookies for analytics to improve your experience. By continuing to use this site, you accept our use of cookies.
