This Palácio dos Távoras, straight from the heart of Trás-os-Montes, suggests a remarkably intense birth. Following a vigorous cold maceration – a full 48 hours – it’s fermented in stainless steel at a cool 24°C or less, resulting in a refreshingly vibrant wine. Interestingly, a brief maturation in French oak has been added, elevating the complexity and, frankly, making it a perfect partner for some aged cheeses and those delicious serrano cured meats.
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