“This feels like a fascinating revival project from the Dão region. Casa da Passarella has bravely resurrected an old technique – fermenting Encruzado on its skins – a detail that seems to have been lost amongst the reds. Nine months in 600L oak barrels only served to confirm that sometimes, the past has a surprising amount to say. Absolutely perfect with grilled fish and a squeeze of lemon, wouldn’t you agree?”
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