This Bairrada Arinto, having opted for a rather gentle, almost hesitant pressing, seems to have been a little wary of overwhelming us. Those 48 hours of maceration on the skins certainly lend it a touch of shyness, but surprisingly, it reveals itself to be quite delicious. A brief stint in French oak barrels adds a touch of elegant refinement – ideal, perhaps, with some cured meats or a beautifully grilled fish.
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