Despite the low alcohol (presumably indicating quite early harvest), this traditionally made talha blend has more harmony than the Rocim Amphora Branco (Rocim is Pedro’s day job, where his wife makes the wines).
Here there’s wispy apricot and white peach with a creamy, leesy hint on the finish.
Nothing hugely complex here, and not much suggestion that it was fermented in talha. But the attention to detail to make such a clean, elegant style using a very hands-off winemaking method is impressive.
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