Right then, let’s have a look at this Quinta de Chocapalha Reserva – a wine with a rather opinionated character, wouldn’t you say? This Arinto and Chardonnay, having spent nine months waltzing with the lees in French oak barrels, delivers a refreshingly assertive white. The slow fermentation, at remarkably low temperatures, ensures a zippy acidity, and that "batonnage" – the art of stirring the lees – adds layers of buttery complexity, almost begging for a comforting plate of *pastel de bacalhau*, don’t you think?
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