Producer notes: ‘Upon arrival at the Quinta do Seixo winery, the grapes were destemmed and gently crushed. Fermentation took place in granite lagares with vigorous foot treading to extract the ideal levels of colour, flavour and tannin from the grape skins. The ferment was closely monitored to determine the ideal moment to halt the fermentation by fortifying with grape spirit, leaving some of the grapes’ natural sugars. The wines remained in the Douro until the spring following the harvest when they were transported downstream to the historic Sandeman cellars in Vila Nova de Gaia for ageing in oak casks for around four years. The wines were regularly tasted and analysed during this time and the final blend was assembled from a selection of the best casks. The LBV is bottled unfiltered, in order to preserve its great intensity of flavour.’
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