LISBOA, PORTUGAL
Grapes: Touriga Nacional, Castelao from the oldest organic estate in Portugal (certified in 1977!).

A lady bird sits atop each cork as when Antonio’s father was first converting to organics and wondering if he was doing the right thing, a lady bird landed on a bottle of wine he was opening and showed him it was the correct path.
 
Deep colored and full flavored but dry rose. Herbal, mineral, fresh.
Fresh and fruity with dominant notes of strawberry, raspberry, and cherry, balanced by a distinct savory/mineral edge.

Food Pairings: 

Portuguese Seafood Classics:
Arroz de Tamboril: This traditional monkfish and prawn rice dish, often cooked with tomatoes and garlic, matches the wine's acidity and mineral character.
Grilled Sardines or Octpous: The wine's savory edge stands up to the charred, oily flavors of grilled Mediterranean seafood.
Amêijoas à Bulhão Pato: Steamed clams with garlic, cilantro, and olive oil.

Rich & Savory Appetizers:
Charcuterie: Cured meats like prosciutto or jamón provide a salty contrast that highlights the wine's strawberry and cherry fruit notes.
Artisan Cheeses: Tangy goat cheese (like Chèvre) or salty, crumbly varieties like feta or Manchego are ideal partners.
Main Courses:
Herb-Roasted Poultry: Chicken or turkey seasoned with rosemary and thyme complements the wine's subtle herbal undertones.
Spicy International Cuisine: Its crispness can balance the heat of Thai green curry or spicy fish tacos, making it a versatile choice for flavorful international dishes. 

Serve this wine chilled at about 8–10°C (46–50°F) to preserve its vibrant acidity and fresh fruit profile.