“At Quinta dos Poços, the vineyard is truly the heart of everything. These grapes, painstakingly hand-picked, are treated with the care each variety demands – a beautiful blend of Sousão, Tinto Cão, and Touriga Nacional. The five-day fermentation, conducted in granite lagares with traditional foot treading, really highlights the unique character of the must. Following a brief period in stainless steel, the wine then spends 22 months maturing in French oak barrels – a length of time that allows it to truly express itself. It’s a wine clearly destined for a robust black pork dish, wouldn’t you agree?”
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