Quinta da Leda is a wine of superior quality, an exceptional symbol of the richness and contemporaneity of great Douro wines. Quinta da Leda is characterised by great complexity and elegance; distinctive and celebrated elements of the wines produced by Casa Ferreirinha, an internationally acclaimed brand with a rich tradition of producing quality Douro wines
Quinta da Leda Red 2019 1,5Lt
Quinta da Leda Red 2019 1,5Lt
Portugal
/ Douro
2019
Grape
- Touriga Franca
- Touriga Nacional
- Tinto Cão
Region
Douro
Volume
150clcl
Country
Portugal
Alcoholic strength
13,5%
| Seal type: Cork | Volume: 150cl |
| Family: Classified Wine | Type: Still Wine |
| Subfamily: Red | VARIETY: Blend |
| QUALITY REFERENCE: DOC | Producer: Sogrape |
| Brand: Quinta da Leda | Country: Portugal |
| Region: Douro | Alcoholic strength: 13,5% |
| Maturation: After the final phase of fermentation, this wine matures in French oak barrels (50% new and 50% used) for a period of around 18 months. The final blend is made further to numerous organoleptic tests and analysis during this period. In order to preserve the highest possible quality, the wine is only subject to a light filtration prior to bottling. As it was not subject to cold stabilisation treatment, a natural deposit may form in the bottle over time | Consumption temperature: 16-18º |
| Harvest year: 2019 | Allergens: Sulphites |
| Tone: A deep ruby colour | Tasting Notes - Aroma: An aroma of good complexity with prominent notes of black fruits such as plums, spicy hints of black pepper, clove and curry, in addition to balsamic tones of cedar, tobacco box, shrubby notes and a very well-integrated wood element |
| Tasting Notes - Palate: On the palate, it has good volume, well-developed acidity and tannins, black fruit, black pepper and a fantastically harmonious and elegant finish | Vintage / Winemaking: Vinified at the Quinta da Leda winery using select grapes from the estate's own plots, where thriving maturation leads to dense aromatic and polyphenolic concentration. After total destemming and soft-crushing, the grapes are transferred to stainless steel tanks or granite "lagares", where maceration and alcoholic fermentation take place. Maceration is adapted to suit each grape variety; temperature control and "pumping over" techniques tailored to suit their individual characteristics |
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