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Quinta de Tourais - 2019/20 - Lilipop Lúpulo Aromatizado and Field Blend Box

Sale price€34,99

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This box comes with two bottles:

The first bottle is the Lilipop - Lúpulo Aromatizado.This Douro white wine is a unique blend of Rabigato, Gouveio, and Esgana Cão grapes. Following gentle pressing and destemming, the must ferments naturally with indigenous yeasts in stainless steel vats. Interestingly, hops are used instead of sulfur dioxide to prevent oxidation, a testament to the innovative winemaking approach. After fermentation, the wine rests in French oak barrels for six months on its lees with regular stirring, imparting subtle richness and complexity. On the nose, it showcases a captivating blend of minerality, tropical fruits, white pulp notes, and a delicate balsamic touch. The palate is light and refreshing with floral notes, balanced acidity, and a lingering finish.

The second bottle is the Lilipop Field blend da Vinha Nova Tinto, a captivating field blend from the Douro Valley, showcasing a tapestry of grapes: Baga, Jaen, Bastardo, Touriga varieties (Brasileira and Franca), Alicante Bouschet, and Tinta Roriz. Aged for ten months in used French oak barrels, the wine presents an elegant profile with remarkable freshness. On the palate, expect intriguing vegetable notes alongside red and black fruit flavors, hints of spice, and earthy tones reminiscent of woodland and mushrooms. The finish is persistent, leaving a lasting impression.

Quinta de Tourais - 2019/20 - Lilipop Lúpulo Aromatizado and Field Blend Box
Quinta de Tourais - 2019/20 - Lilipop Lúpulo Aromatizado and Field Blend Box Sale price€34,99

Learn more about

Quinta de Tourais

Fernando Coelho is the face of Quinta de Tourais, a family-owned estate that has been in the family for four generations. The estate itself has a history dating back to the time of the Cistercian order, spanning all the way back to the 17th century. Fernando was previously a restaurant owner, but he decided to shift his focus and began making his first wines back in '99. However, his winemaking style has evolved over time. As his experience grew, so did his concerns, leading him to become a minimal-intervention producer.