It's stunning and should be eternal
Vallado VVOP by Robert Parker
99 points
Vallado
Reveals complex fruity aromas, where ripe fruit meets floral, citrus, and mineral notes.
Combines texture (unctuousness) and a vibrant acidity. The fruit meets a very fine toast, the body is broad, and the finish is long, persistent, and elegant.
Decanted and fermented in French oak barrels (Burgundy profile) It underwent 100% malolactic fermentation for greater texture (unctuousness) and complexity.
Rabigato, Códega, Gouveio, Bical, Cercial, Códega do Larinho, Chasselas, Diagalves, Dona Branca, Malvasia Rei, Praça, Rabo de Ovelha
Around 1 year in 500-liter French oak barrels (63% new barrels and 37% second-year barrels), followed by 6 months in stainless steel vats, periodically undergoing the bâtonnage operation.
Francisco Olazabal & Francisco Ferreira
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Technical sheet
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Reveals complex fruity aromas, where ripe fruit meets floral, citrus, and mineral notes.
Combines texture (unctuousness) and a vibrant acidity. The fruit meets a very fine toast, the body is broad, and the finish is long, persistent, and elegant.
Decanted and fermented in French oak barrels (Burgundy profile) It underwent 100% malolactic fermentation for greater texture (unctuousness) and complexity.
Rabigato, Códega, Gouveio, Bical, Cercial, Códega do Larinho, Chasselas, Diagalves, Dona Branca, Malvasia Rei, Praça, Rabo de Ovelha
Around 1 year in 500-liter French oak barrels (63% new barrels and 37% second-year barrels), followed by 6 months in stainless steel vats, periodically undergoing the bâtonnage operation.
Francisco Olazabal & Francisco Ferreira
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Technical sheet
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