Wood fermentation still allows the Arinto grape to retain its natural crispness. At the same time, it gives it a perfumed spicy character that enhances the juiciness of the wine and brings out the zesty texture. It's fruity, fresh and ready to drink.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.