£22.00
Experience the smooth finish and balanced oak notes of Topo Lisboa Red, a Portuguese red wine made from traditional grape varieties. Ideal for dinner parties or relaxing evenings, this wine brings aromatic richness to any setting.
- Blended from Castelão, Tempranillo, Shiraz, and Touriga Franca grapes for a complex flavour profile.
- Contains 13.5% alcohol by volume, suitable for responsible enjoyment.
- Serve chilled between 14°C and 18°C to enhance its aromatic qualities.
- Aged partially in oak barrels to impart subtle toasty notes.
- Produced by Casa Santos Lima, a family-owned winery in Portugal's Lisboa region.
- £22.00
- £22.00
- Unit price
- per
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Topo Lisboa Red is a wine mainly produced with Lisboa region's traditional grape varieties. Aromatic, well balanced with oak notes, it offers a smooth finish.
Contains Sulphur Dioxide/Sulphites.
Country of origin: Portugal.
Storage: Cool dark place.
Serve at 14°C -18°C.
Grape variety: Castelão, Tempranillo, Shiraz/Syrah, Touriga Franca.
Current vintage: 2019.
Tasting notes: Topo offers some aromatic exuberance, with notes of red fruits and vanilla. Fruity on the palate, balanced by notes of spices, chocolate and discreet toasty flavours from the oak. An elegant wine with firm tannins and a fruity finish.
Alcohol by volume: 13.5%.
Producer: Casa Santos Lima.
Vinification details: Previously destemmed, the grapes went through a low temperature pre-fermentative maceration for 24 hours. The alcoholic fermentation is done in stainless steel vats with temperature control between 26º - 28ºC, for 14 days. Skin contact maceration with (submerged) cap for 28 days. Partial ageing in oak barrels.
