Fermented in earthenware amphoras by winemaker Antonion Maçanita, this is a wine that starts both herbal and fruity, showing a medicinal flavor and an attractive oxidative note. With its taut texture, this is both fascinating and delicious.
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.