Saibro Laza 2025

Azal is the grape I return to when I think about what this farm can do best. For Laza, I work with Vinha da Tia Marquinhas, planted in 1993, to look more closely at what the variety can give in this cool, granite setting.

For the 2025 I used old oak and twelve months on the full lees, with fifty per cent malolactic fermentation. I’m interested in how much depth and texture Azal can develop with time, and how that can hold together with the freshness of the place.