O Produtor, tasting note published in May 27th 2024
Lacrau Superior Red is a Douro wine with a garnet color, good intensity, and depth. Aromatically, it is a complex and deep wine, reminiscent of ripe red and black fruits, enveloped by spice notes that provide elegance. On the palate, it shows soft tannins surrounded by fruit. Good mouth aroma. Excellent structure. Very long finish.
The grapes that gave rise to this wine come from high-quality vineyards located in the upper Cima Corgo. The cultural practices of the time recommended a high planting density, forcing the roots to explore the soil to greater depths. This practice, combined with the age of the vines, leads to a low production. In these superior vineyards, we can still find the Buthus occitanus, also known as the scorpion.
Lacrau comes from the Arabic al-’aqrab. The lacrau is an invertebrate arthropod (with legs made up of several segments) belonging to the order Scorpiones and the class Arachnida. The lacrau is the only scorpion found in Portugal. It is distributed throughout the country, from Trás-os-Montes to the Algarve, and is often found in arid areas with sun-exposed rocks.
Vinification: Manual harvest. Manual selection of the bunches. Destemming followed by crushing. Fermentation in lagar with foot treading and fermentation in stainless steel tanks with post-fermentation maceration. Aging in oak barrels for 14 to 18 months.
Allergens information
Contains sulphites.
SKU: 104299
Secret Spot Wines
Secret spot Wines is born from a dream come true in a two-way project and has only one objective: to produce the best wine, true to its origins. The first step was to find an accessible wine cellar, with a mild climate (high altitude), spacious and well-sized, that allowed to reconcile the traditional Douro wine practices with the contributions of modern oenology. The place was the Quinta da Faísca Winery, in the parish of Favaios. The construction dates back to 1946. In the cellar were 3 wineries and 1 lagaret in stone (on the top floor) as well as a vertical press. On the lower floor were 14 wooden barrels for Port and Moscatel stages. With the aim of creating a wine cellar that would allow small portions to be vinified using different styles of winemaking, a few changes were preceded. All the grape reception was moved to the outside of the winery, keeping the wineries and the vertical press. On the lower floor 7 wine barrels of different capacities were refurbished, 1 vertical press, 3 fermentation vats and 6 storage vats were installed. In the space occupied by the other old barrels, the oak barrels now stand. From sorting to pressing the grapes, no pump is used. The architectural element of this winery – two-story construction -, so characteristic of Douro wine cellars, allows the wine to be moved with the use of gravity.
