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Touriga Franca, Tinta Roriz, Castelão and Syrah
Grapes grown on clay and limestone soils are pressed after destemming. Fermentation takes place in temperature controlled vats, at 28 - 30⁰. A pumping over technique, where juice is drawn from the bottom of the vat and added back on top of the pulp and skins on the surface of the wine, optimises extraction of flavour and tannins. A portion of the wine is aged for 4 - 6 months in oak barriques before blending and bottling.
Family owned since the beginning of the 19th Century, Sociedade Agrícola Quinta do Conde is located in Alenquer, north of Lisbon.
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