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Mineral, with the fruit beautifully integrated with the smoky notes from the wood.
Excellent body and acidity; complex and citrusy with a very long finish.
Fermentation in 500-liter French oak barrels with acacia heads: 15% new barrels, and the remainder in 2nd and 3rd-year barrels.
Rabigato, Códega, Códega do Larinho
Aged in barrels for a period of 8 months, with periodic batonnage (lees stirring).
Francisco Ferreira & Francisco Olazabal
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Mineral, with the fruit beautifully integrated with the smoky notes from the wood.
Excellent body and acidity; complex and citrusy with a very long finish.
Fermentation in 500-liter French oak barrels with acacia heads: 15% new barrels, and the remainder in 2nd and 3rd-year barrels.
Rabigato, Códega, Códega do Larinho
Aged in barrels for a period of 8 months, with periodic batonnage (lees stirring).
Francisco Ferreira & Francisco Olazabal
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