Quinta De Lemos Chef Diogo Rocha

The vineyards are located in the Silgueiros sub-region, between 350 and 400 meters above sea level. The vineyard is managed under an integrated pest management program, prohibiting the application of herbicides. The harvest is...
Harvesting is done manually when the grapes reach their optimal point of ripeness, which is between the second half of September and the first half of October. The colheita takes place in small 10 kg boxes.

These wines are obtained after fermentation at a controlled temperature of
in order to preserve all the aromatic elegance, in wooden vats and
Stainless steel container for 7 to 10 days.
The wine undergoes malolactic fermentation in French oak barrels and is subsequently aged for 15 months in order to enhance its structure.
and complexity.
Production: 2,000 bottles

Tasting Notes: Elegant aroma, floral notes, hints of woodland and pine forest.
Good structure, fine, balanced with well-refined tannins.
Good culinary skills.