XXVI Branco combines traditional Alentejo winemaking heritage with a modern sense of precision. Fermented in clay amphorae, it offers texture, freshness and subtle savoury complexity, creating a white that is both distinctive and remarkably versatile at the table.
XXVI Branco combines traditional Alentejo winemaking heritage with a modern sense of precision. Fermented in clay amphorae, it offers texture, freshness and subtle savoury complexity, creating a white that is both distinctive and remarkably versatile at the table.
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