This Olho de Mocho, hailing from the Alentejo, certainly knows it’s a star. The grapes, meticulously selected from a rather energetic vineyard, undergo a crush so gentle it practically encourages them to nap. Fermentation, conducted traditionally in a lagar using manual foot treading and French oak balseiros, is a full 11-day affair. Following a 6-month maturation in French oak barrels, the result is a remarkably velvety texture – a wine clearly designed to sing alongside grilled beef and aged cheeses, wouldn’t you agree?
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