Vinha Centenária

Selective manual harvest in 20 kg baskets, whole bunch pressing, racking after 12 hours to 250 L horizontal fermentation vats and a used 228 L French oak barrel. Citrus-straw yellow color, aroma of iodine, salt, and linden. Dense, concentrated attack on the palate, sharp acidity in the middle that lingers until the finish, salt, salt, salt, and iodine—it's a “slap” from the sea. A wine born of the sea, ready to pair with shellfish, fish with a briny flavor (red mullet, sea roe, sea urchins), but with a density and concentration that works well with white meats with burnt fat, such as a good suckling pig or even pork belly.