2019 | Quinta do Romeu 'Atelier' Branco de Maceracao | Douro Chateau Cambon La Pelouse a wine for seafood or

a wine for seafood or pasta and friends

On the medium to full-bodied palate it is very lively

and underbrush

Mineral and chalky fruit notes support this full bodied and fleshy wine along with fine acidity and persistent

It's a light Mediterranean blend with only 12% alcohol and a light palate with nice balance and freshness

2019 | Quinta do Romeu 'Atelier' Branco de Maceracao | Douro Chateau Cambon La Pelouse a wine for seafood orQuinta do Romeu has been exploring the mineral character of Rabigato through cloudy fermentations at warmer temperatures. In this case, the 2019 Branco de Maceao had Rabigato fermented together with Arinto, looking for its citric acidity and freshness as a backbone. The grapes were hand harvested and crushed (50% stems) to an open tank where the grapes fermented spontaneously on the skins without temperature control. After a vertical pressing, the