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Quinta da Pegadinha Escolha Loureiro 2023
12,90 €
On the nose, it reveals notes of lime, delicate floral nuances, and pronounced minerality, with a restrained and elegant background. On the palate, it is vigorous and fresh, dry, with pronounced acidity and a persistent finish. A classic example, very true to the Loureiro grape variety.
| Producer | Producer: Quinta da Pegadinha Oenology: Filipe Lemos |
| Region | Vinho Verde |
| Foreign Region | Loureiro (100%) |
| Soil | The grapes for this wine were harvested from the old vineyard, planted in 1990 on the estate, covering 1.2 hectares. The soil is medium-grained granite with two micas, unirrigated, and trained using an authorial system. Two canes are left to renew the pruning for the following year, reducing the spread of wood diseases. Low yields help ensure fruit quality. Soil and Climate:Granitic soil with a strong Atlantic influence. Vine Age: 34 years Altitude: 50 m |
| Winemaking | The harvest was carried out at the optimal moment of grape ripeness, in 10 kg boxes. Still fresh, the grapes were gently pressed in short cycles, extracting only the best must. Fermentation and ageing in stainless steel tanks are carefully managed, using different temperatures and lees work. |
| Aging | 7 months in stainless steel tanks on fine lees. |
| Capacity | 750 ml |
| Volume | Alcohol by Volume: 12% |
| Temperature | 9º C - 11ºC |
| Harmonizations | Grilled Squid with Lemon and Herbs with Coriander Rice |
| Wine's Awards | 17 Points - Vinho Grandes Escolhas (Wine Magazine) |
Quinta da Pegadinha has been owned by the family since 1732. Over the past 100 years, its main activities included the production of brandies, wines, cereals, milk, meat, fruit, and more.
A large part of the brandy production was destined for Quinta da Aveleda.
In 1989, Miguel Lemos, a descendant of the family, decided to convert the lowland vineyards to mid-slope plantings, taking advantage of a unique terroir and excellent sun exposure to produce better-quality wines.
In 2016, his son Filipe Lemos, trained in agronomic engineering and oenology, chose to follow in his father’s footsteps, continuing the search for new products by combining innovation with tradition to produce cheeses and wines using the estate’s own milk and grapes.
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