“Rui Roboredo, a man who prefers to take his time, begins with a completely manual harvest – a promising sign of a wine brimming with character. Gentle maceration, patiently coaxing out the best from the Touriga Nacional and Aragonez grapes, is meticulously overseen. The careful fermentation, held between 22 and 26 degrees Celsius, ensures a beautifully balanced tannin structure, perfect for pairing with a slow-roasted black pork.”
We use cookies for analytics to improve your experience. By continuing to use this site, you accept our use of cookies.
