Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Lavradores de Feitoria Tres Bagos 2003

Other Red Blends from Portugal
  • WS86
0% ABV
  • WS89
All Vintages
Currently Unavailable $16.29
Try the
16 28
16 28
Save $0.00 (0%)
Ships Thu, Dec 20
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
0
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
0% ABV

Winemaker Notes

52% Touriga Nacional, 16.5% Touriga Franca,14% Tinta Barroca, 13.5% Tinta Roriz, 4% other. Produced from grapes from three different subregions: Baixo Corgo, Cima Corgo, & Douro Superior from some of the best viticultural talent in Portugal. The idea behind this novel project is to take advantage of the climatic and terroir advantages that each of the three Douro sub-regions has to offer. The Douro Superior tends to produce wines of greater strength while the Cima Corgo and Baixo Corgo tends to produce wines with higher levels of natural acidity and elegance.

 

Critical Acclaim

All Vintages
WS 86
Wine Spectator
View More
Lavradores de Feitoria

Lavradores de Feitoria

View all wine
Lavradores de Feitoria, Portugal
Started in August of 2000, Lavradores de Feitoria is a collective project between 15 quality-minded Quintas in the Douro. While it is technically a cooperative venture, it is unlike a coop in many ways. Principally, there are some single Quinta wines (wines from only one estate). Not all quintas produce their own wine and only 4 or 5 are chosen each year (Dirk Niepoort who helped start the project is highly involved in this). Also, blended wines are made by a strict selection of grapes from different quintas under the label Tres Bagos.

The idea behind this novel project is to take advantage of the climatic and terroir advantages that each of the three Douro sub-regions has to offer. Some of the wines are made from only one of these zones, while some are produced from all three. The Douro Superior tends to produce wines of greater strength while the Cima Corgo and Baixo Corgo tends to produce wines with higher levels of natural acidity and elegance.

Portugal

View all wine

Best known for intense, impressive and age-worthy fortified wines, Portugal relies almost exclusively on its many indigenous grape varieties. Bordering Spain to its north and east, and the Atlantic Ocean on its west and south coasts, this is a land where tradition reigns supreme, due to its relative geographical and, for much of the 20th century, political isolation. A long and narrow but small country, Portugal claims considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast.

While Port (named after its city of Oporto on the Atlantic Coast at the end of the Douro Valley), made Portugal famous, Portugal is also an excellent source of dry red and white wines of various styles.

The Duoro Valley produces full-bodied and concentrated dry red wines made from the same set of grape varieties used for Port, which include Touriga Nacional, Tinta Roriz (Spain’s Tempranillo), Touriga Franca, Tinta Barroca and Tinto Cão, among a long list of others in minor proportions.

Other dry wines include the tart, slightly effervescent Vinho Verde white wine, made in the north, and the bright, elegant reds and whites of the Dão as well as the bold, and fruit-driven reds and whites of the southern, Alentejo.

The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast.

Other Red Blends

View all wine

With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PSNPLV009_2003 Item# 86664