Quinta da Lagoalva de Cima




Grown in small plots, the selected grapes are handpicked into boxes and arrive at the wine cellar in the morning. After 3 days of pre-fermenting maceration, alcoholic fermentation occurs in stainless steel open vats at 24ºC. The musts are hydraulically pressed and the malolactic fermentation takes place in new or one year old French oak barrels, where it ages during 10/12 months.

Tasting notes:

Only produced in exceptional years, this wine has a garnet-red colour and an intense aroma, with notes of spices, ripe black fruit and tobacco in the nose. In the mouth it feels deep, and is long lasting with elegant tannins. It should be drunk at 16ºC/18ºC complementing oven baked dishes, game and ripened cheeses.


Diogo Campilho / Pedro Pinhão