CHF32.95
CHF197.70 for 6 bottles
CHF4.39/10cl
- 16.05.2024
- Free delivery for orders over CHF 99.–
- 5% quantity discount for orders over 24 bottles
75 cl
Gift box available!
About the wine
Quinta das Bandeiras has superb locations on the Duero wine river in the privileged Duero Superior zone. The renowned winemaker Jorge Moreira is responsible for this intense, aromatic red wine. Passagem is a mineral terroir wine made from the Portuguese varieties Touriga-Nacional and -Franca.
Vegan
Tasting note
An elegant, expressive, very harmonious, youthful wine with lots of development potential. Its range of scents is wide, and it certainly owes this to the mixed plants typical of Portugal in the over 20-year-old vineyard. In addition to the fruitiness and pronounced spiciness, there are the floral notes that seem so typical of Douro wines: lavender, violet, lilac and black tea as well as thyme. Its distinctive taste spreads through the mouth with emphasis and considerable length. The tannins may be present, but have a delicate structure. The wine will give you great pleasure for many years to come and will produce new aroma facets with every year of life. The Quinta das Bandeiras is basically the Douro Superior wine from Quinta de La Rosa. Bandeiras is located opposite Vale Meão. The property (100 hectares) was bought by the Bergqvist family from Quinta de la Rosa in 2005. It is a joint venture with renowned oenologist Jorge Moreira. WINE ENTHUSIAST: 93 POINTS
Culinary recommendation
Our recommendation: The perfect drinking temperature for the red wine is a slightly chilled 16°-18°C. The wine should be enjoyed during this period: 2-10 years after harvest. Flaschenpost team tip: Goes perfectly with roast onion, cordon bleu and risotto.
Vinification
The vinification took place as follows: After careful hand-picking, the grapes are destemmed and gently pressed. The Saignée process is used during the cold standing period of 2-5 days. Part of the juice is separated from the must. As a result, the proportion of skins in the must increases and the wine is thus naturally concentrated. The wine is then fermented in the tanks in a temperature-controlled manner. Once the biological acid degradation has been completed, the wine is separated from the mash and placed in French oak barrels for maturation. After 18 months, it is bottled and only released for sale after a further 6 months of maturation.
More information
Allergy information: Contains sulfites
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