Topo Lisboa Red

Lisboa hills have splendorous sightseeing at their top. An inspiration itself for a top wine mainly produced with this region's traditional grape varieties. Aromatic, well balanced with oak notes, it offers a smooth finish.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Portugal

Serve at 14°C -18°C.

Bottle

Origin:
Product of Portugal

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Topo Lisboa

Produced and bottled by:
Casa Santos Lima - Companhia das Vinhas S.A.,
Quinta da Boavista,
2580-081,
Portugal.

Casa Santos Lima - Companhia das Vinhas S.A.,
Quinta da Boavista,
2580-081,
Portugal.
www.casasantoslima.com

Casa Santos Lima is a family owned company present in the regions of Lisboa, Algarve and Alentejo, Vinho Verde and Douro. This way and from around 400 hectares of vineyards, it produces wines known for their excellent quality/price ratio and exports around 90% of its total production to close to 50 countries in all 5 continents

North South Wines Ltd.

Castelão, Tempranillo, Shiraz/Syrah, Touriga Franca

2019

Most of Casa Santos Lima's estates are located in Alenquer, 45km north of Lisbon, in a region where wine production is centuries old and the typical rural landscapes are gifted with enormous beauty. The vineyards are planted in gentle slopes with altitudes between 100 and 220 meters benefiting from an excellent sun exposition and a climate slightly tempered by the nearby Atlantic Ocean, 25 km away from the property.

Topo offers some aromatic exuberance, with notes of red fruits and vanilla. Fruity on the palate, balanced by notes of spices, chocolate and discreet toasty flavours from the oak. An elegant wine with firm tannins and a fruity finish

13.5

Casa Santos Lima

Serve at 14°C -18°C

Previously destemmed, the grapes went through a low temperature pre-fermentative maceration for 24 hours. The alcoholic fermentation is done in stainless steel vats with temperature control between 26º - 28ºC, for 14 days. Skin contact maceration with (submerged) cap for 28 days. Partial ageing in oak barrels.