2013 Quinta De Lemos Touriga Nacional, Dao, Portugal C. Cassis He loved the results

He loved the results

then decants into sealed vessels to allow “ancestral” secondary fermentation

This hums with the grape’s characteristic energy

They fell out of the market because they are very fuzzy — a trait that actually helps them ward off pests for easier Organic Farming but is considered too old-fashioned for modern supermarkets

2013 Quinta De Lemos Touriga Nacional, Dao, Portugal C. Cassis He loved the resultsThese wines are obtained after fermentation at a controlled temperature in order to preserve all their aromatic elegance, in big wooden barrels and stainless steel tanks, for 20 days. The wine is made by malolactic fermentation in barrels of French oak and has a subsequent maturing period of 18 months in order to potentiate its structure and complexity.