Quinta de Lemos Tinta Roriz 2010 Red Wine

5/ 5

<p></p><p>From the Latin clandestinus. Kept secret or done secretively; covert behind-the-scenes; under-the-table; concealed or hidden; illegal or immoral. Planted at plain sight in the heart of Dão, the grapes that give birth to this Clandestino have a very distant origin. Produced by a number of accomplices, from harvest to bottling, this wine shows itself fresh, delicious, enigmatic and – so they say – immoral.</p>

Cw10308

5/ 5

<p></p><p>Availability upon request</p> <p>Produced by Quinta de Lemos</p>

Qlj9577

5/ 5

<p></p><p>Carlos Lucas and Carlos Rodrigues are the producers of Ribeiro Santo </p>

Rswh4863

5/ 5

<p></p><p>Quinta da Pellada is a great wine from Dao region</p>

Qtpalto5941

5/ 5

<p>Olho Gordo is a renowned wine producer located in the Dão region of Portugal. Known for its dedication to preserving traditional winemaking techniques, this vineyard produces wines with a unique depth and complexity of flavor. Their vineyards are planted with local grape varieties such as Touriga Nacional, Tinta Roriz, and Alfrocheiro, which are carefully cultivated to produce high-quality wines that reflect the rich terroir of the Dão region. With a commitment to sustainable farming practices, Olho Gordo's wines not only provide a taste of Portuguese heritage but also contribute to the preservation of the environment.</p>

3429

5/ 5

<p></p><p>The Agricultural Society Quinta do Covão, SA is a company that operates in the area of agriculture and wine production, located precisely in Sandomil.</p>

QtaCovTNR7617

5/ 5

<p></p><p>Quinta do Paço, located in the village of Nespereira, Gouveia county, belonged to the Mello family, one of the most illustrious of the Kingdom, which was implemented in Beira Alta in the 13th century. Also known as "Melos do Pucaro". Nowadays Quinta do Paço belongs to Seacampo, a reference producer in the region of Dão</p>

Vpwh7168

5/ 5

<p></p><p>Quinta do Sobral Santar Encruzado White Wine- total destemming, must passed to new French oak barrels, fermented with indigenous yeasts for 6 months, Battonage during fermentation</p>

10781