Lagar de Baixo
The winter 2016/2017 in Bairrada was very dry. In spring there was some rainfall, in late April and early May, but the summer was very dry again. The low humidity allowed the incidence of diseases to be practically zero and there was no need for treatments in the vineyard. Due to the extreme drought, the grape ripening was very early and with the intense heat that was felt, the harvest ended up about 3 weeks ahead of the previous year, beginning on 17 August and ending on 19 September. It was a good year, the wines with a higher alcohol level than the previous year, but with a very balanced acidity. The Lagar de Baixo was vinified in a stainless steel press and vat, where it fermented for 4 weeks, finishing the fermentation in used 2500L barrels. Malolactic fermentation took place in the same casks where it was aged for 20 months. It was bottled without filtration.
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