Quinta da Lapa SO2 Free Tinto

Grapes: 25% Touriga Nacional, 25%Castelo, 25%Aragonês & 25% Alicante Bouschet

Winemaking: The Tagus region has been recognized as a wine-producing region since the Middle Ages, but signs of viticulture date back to Roman times. The Romans were the first to use sulfurous anhydride, in the form of sulfur wicks, to preserve wines. Times change, desires change and modern consumers are also looking for wines with improved probiotic virtues and fewer side effects caused by the addition of sulfites.

Tasting Notes: This young, intense and high-density wine was made with selected grapes from the Touriga Nacional, Castelão, Aragonês and Alicante Bouschet grape varieties. The fermentation, aging and bottling phases always took place without the addition of sulphites in order to preserve maximum purity and naturalness.

Longevity: 6 years recommended.