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The grapes to produce the Cota 700 Carlos Lucas Vinhos were harvested by hand in the second week of September, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard. The grapes were completely de-stemmed to small stainless-steel tanks, where they macerated for 24h at low temperature, before starting the fermentation with selected yeasts at controlled temperature. The fermentation lasted for 12 days with gentle pumping for good extraction of colour and aromas. After the fermentation, the wine was stored in stainless steel vats, developing aromas of fresh fruit.
Carlos Lucas is the man behind the wine, first and foremost a farmer, but now a very talented winemaker with over 25 years of experience across Portugal. He started the estate 15 years ago on an ancient property once owned by the local priest. A stream encircles this quaint vineyard providing protection from the vast neighbouring pine, eucalyptus and oak forest. It surrounds the poor granite soils, perfect for viticulture, and has given it the name “Quinta do Ribeiro Santo” which means “Holy River Estate”. Focused on sustainable growth & energy sustainability, the Quinta do Ribeiro Santo vineyard won the 2014 Agricultural Award of the Year, awarded by the Portuguese Ministry of Agriculture.
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