QUINTA DA LAPA CLARET WINE
“The Tejo has been renowned as a wine producing region since the Middle Ages, but there are traces of viticultural practices dating back to the roman times. It was in the Middle Ages that Cistercian Monks introduced the method for producing “Claret” in the region, by adding a small amount of red wine to a white wine base so as to obtain a tonality resembling that of the “Blood of Christ”. This Claret wine was crafted from selected grapes of the Trincadeira das Pratas and Castelão varietals through the co-fermentation of the musts following a short period of skin contact.”
Pale rubi in colour with bright sanguine hues, intense fruity aromas reveal hints of sweet and morello cherries“
| Alcohol | Temperature | Bottle |
12% vol. |
14º- 16ºC |
0,75L |
Grape Varieties: 50% Castelão & 50% Trincadeira das Pratas
Vinification: This Claret wine was crafted from selected grapes of the Trincadeira das Pratas (white) and Castelão (red) varietals through the co-fermentation of the musts following a short period of skin contact.
Tasting Notes: Pale rubi in colour with bright sanguine hues, intense fruity aromas reveal hints of sweet and morello cherries. Excellent mouth volume, lingering fruit and freshness.
Ageing: 12 months resting in French and American oak halfbarrels.
Winemakers: Jaime Quendera & Jorge Ventura
Keeping Time: Keeping time: It will be best enjoyed within the next 6 years.
