Quinta da Curia Clefs DOr Red 2014

Bairrada
93 pts Revista de Vinhos - Intense ruby colour. The aroma has a combination of red fruits to remember blueberries, blackberries and black plums. On the palate impresses immediately for its vibrancy. Muscular and intense it reveals a great guard capacity. We are in the presence of a great wine.
Price: € 56.95
Tax included
Product availability: Last items in stock
Only 1 items available.
Shipping estimate Receive it between Mon 12 Oct – Thu 15 Oct with DHL PARCEL IBERIA from € 0.00
Portugal Vineyards Rewards Earn 5 point points Voucher value € 1.00 5

Product details

Winemaking:
Climate with Atlantic influence, protected by the mountains of Caramulo and Buçaco. Vines planted on rolling hills with clay-limestone soils.

Grape Varieties:
Merlot,Touriga Nacional,Cabernet Sauvignon

Tasting Notes:
Intense ruby colour. The aroma has a combination of red fruits to remember blueberries, blackberries and black plums. On the palate impresses immediately for its vibrancy. Muscular and intense it reveals a great guard capacity. We are in the presence of a great wine.

Store and Serve Advices:
Store the bottle lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.

Food Pairing:
Enjoy with well flavoured dishes of either red or more elaborately prepared white meats. A wine that can accompany both traditional or modern cuisine.

Allergens:
Contains sulphites.

Reviews and Awards:
. 93 points in Revista de Vinhos.

Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.

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