2022 Textura Pretexto Branco, Dão, Portugal Robert Serol It wasthen that he discovered

It wasthen that he discovered "I didn't want to sit behind a desk

so Philip has created a persona

the juice is fermented spontaneously and slowly (up to six months) with natural yeasts in mainly-used Burgundy barrels

which are just as impressive as they were last year

2022 Textura Pretexto Branco, Dão, Portugal Robert Serol It wasthen that he discoveredFrom high altitude granite soils in the Do region, this white is a 50% Encruzado 50% Bical blend grown under organic practices. Hand harvested fruit undergoes fermentation with indigenous yeasts in stainless steel, cement and 10% used oak barrels, followed by 5 months on lees in the same vats