Conceito Legítimo tinto
This Legítimo (Legitimate) comes to you from the Quinta Vale de Cavalos in Vila Nova de Foz Côa.
The producers say its essence is made of time and distance – time because the connection to wine and vineyards comes from way back, from the 1940s, and distance because the Superior Douro has always been far away from everywhere.
Something that modernity ended up relativising and bringing closer, especially with the roads and accesses that serve to shorten these distances.
The dream of bottling the mixture of sun and soil has come true in an adventure that has taken Conceito wines all over the world and into happy households everywhere.
Tasting this wine is tasting all this family’s love for the earth they work and care for. This is an authentic wine, full of personality, soul, well-grounded but full of dreams. Its spirit is free and passionate.
This family puts all its efforts and dedication into their wine and grapes.
They speak of total commitment to their land, the future and the legacy they build every day when they choose not to use chemicals and leave a clean ecological footprint.
This wine is fresh, elegant and sincere. An altitude wine. A wine that is pleasurable to drink. A wine that easily leaves the Douro region to lose itself in the four corners of the world.
The perfect complement for this Legítimo is on the back of this card. Take a look.
After you’re down drooling over the recipe, taste this gem of a wine and tell us what you think. Would that be ok?
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Cold and plenty of rain during Winter, lasting on until Spring. August was very hot, delaying maturation. Refreshing rains and warm temperatures brought some balance. With patience and experience, it was possible to harvest the healthy grapes. The wines are a positive surprise.
Tinta Roriz, Touriga Franca, Touriga Nacional
Schist soils. Wine produced with grapes from 50-year-old vines from the Quinta Vale de Cavalos.
The grapes were hand-harvested and transported to the winery in 20kg boxes. They were then put into stainless-steel vats in whole-bunches where they fermented with indigenous yeasts and minimal intervention.
18 months in stainless-steal vats.
Rita Marques and Manuel Sapage
10 000 bottles
Acidity: 6.3 g/L
Residual sugar: <2 g/L
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