Quinta do Poço do Lobo Reserva Rosé 2022

The winemaking process for this wine begins with careful selection of the grapes, with Pinot Noir harvested in the second half of August, followed by other varieties in early September. After gentle pressing, the must is fermented at controlled temperatures in a combination of oak barrels and stainless steel vats. Once the alcoholic fermentation is complete, battonage (stirring of the lees) is carried out for 5 months, contributing to the complexity and texture of the wine.
Recommended pairings include canapés, fish and lean meats, making it an ideal choice for a range of light, delicate dishes.