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from his favorite terracotta to oak
such as the use of carbonic maceration in the Uva Arbosiana cuvée
Balanced and refreshing
he took a year off to go stud viticulture in hopes to deepen his knowledge before opening a wine bar with a friend
Casa do Arrabalde "Vinho Verde" Region_Styria from his favorite terracotta toGrapes: Avesso, Alvarinho and Arinto Region: Vinho Verde, Portugal Vintage: 2024 Viticulture: Certified Organic Soils: Granite Vinification: The grapes were harvested by hand, sorted, destemmed and macerated on the skins for a few hours before pressing with a gentle pneumatic press. The wine was fermented with native yeasts in temperature controlled stainless steel vats Aging: 6 months Fining or Filtering: None Sulfur: Small amount before bottling
