This wine, from Quinta da Cassa, clearly underwent a rather theatrical process – the winemaker certainly seems to have put a lot of care (and perhaps a touch of drama) into it. Harvested by hand in 15kg boxes, the grapes are clearly treasured. The slow, cool fermentation (16°C) suggests a delicate soul, while the inert atmosphere and gentle pressing point to a desire to coax out every aromatic nuance with meticulous attention. The addition of both French and American oak, with its customary *battonage*, lends a complexity that feels almost overly ambitious for a wine primarily made from Viosinho and Códega. Remarkably, it’s bottled in April, suggesting a seriously impressive timing from the producer – perfect with fresh white fish or oysters, naturally.
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