93pts-Luis Gutiérrez-Wine Advocate
Louro do Bolo is made from Rafa’s younger vine parcels, and is fermented naturally in 35 hl foudres and aged on the fine lees for 4 months before bottling. The result is a wine that is clear and precise, with a fine mineral core propping up a nicely textured base of fruit. Plump but tense with some exotic notes, this wine is extremely food friendly.
