Quinta de Lemos
Fermentation of the must at low temperatures, 15 º C, obtained from the direct pressing of crossed grapes. The second fermentation is carried out according to the champagne method, with free yeasts and respective ageing on the thin lees of 18 months.
Limited to existing stock. In case the wine you bought is out of stock, we will contact you to propose a different wine, or to return the amount paid.
Promotions on wines cannot be combined with other discounts or coupons.