This Morgadio de Estremoz rosé is a fascinating study in meticulous winemaking. The producer clearly isn't one for leaving things to chance, employing gentle pressing and a near-obsessive cold decanting. Fermentation at 14-16°C in temperature-controlled tanks highlights a desire to retain the freshness of the Aragonez and Touriga Nacional grapes. The two-month “sur lie” aging, with the lees, lends a velvety texture and an intriguing layer of complexity. It’s a wine begging for a perfectly grilled fish and a drizzle of extra virgin olive oil – a pairing that feels almost predetermined.
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