Talha de Argilla 2016
Alvarinho, Verdelho e Viosinho
Paulo Tenreiro e Nuno Mira do Ó
Total destemming before crushing, fermentation in 140 liter clay pots, without adding yeast. We managed to control the temperature between 18º and 20º.
Nose of great elegance with notes of brioche, beeswax and apricot in syrup, all in a very fresh and mineral set with suggestions of talc and cinnamon. Harmonious and textured mouth, silky and enveloping with a long, tense and sucrose finish.