This Tinta Roriz from Quinta do Vallado boasts a rather charming backstory, doesn’t it? It started its maturation in stainless steel tanks, but the real intrigue came with its malolactic fermentation in the estate’s original vats – a lovely nod to tradition. Following that, it spent 16 months ageing, a delicate dance between the warmth of new American oak and the refinement of French oak. Expect complexity, and it would pair beautifully with a hearty roast, I’d wager.
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