26 C
Singapore
Thursday, May 23, 2024

Casa Santos Lima : A multi-region wine producer and the biggest producer of “Vinho Regional Lisboa”, a major exporter of Portuguese wines

Must read

Casa Santos Lima is a family-owned and operated company that specializes in the manufacture, bottling, and distribution of Portuguese wines. It operates in the regions of Lisbon, Algarve, Alentejo, Douro, and Vinhos Verdes, either directly or indirectly.

Casa Santos Lima was established to carry on the Santos Lima family’s business for several generations. Joaquim Santos Lima, who was already a significant wine grower and exporter around the turn of the century, began this enterprise. The company was restarted in 1990 by José Lus Santos Lima Oliveira da Silva, the founder’s great-grandson, who replanted a substantial portion of the vines, improved the vine vines, and modernized the entire production structure.

The company’s headquarters (offices, store, and the largest wine cellars) are currently located in Quinta da Boavista in Alenquer, about 45 kilometers north of Lisbon. For five generations, the Santos Lima family has owned this Quinta, which provides ideal circumstances for the production of high-quality wine. Casa Santos Lima also has its own vineyards and winery in Tavira, Algarve, and explores vineyards and wineries in the Alentejo, Douro, and Vinhos Verdes regions through agreements and collaborations with other firms and producers.

Casa Santos Lima offers a diverse wine range, producing red, white, rosé, sparkling, semi-sparkling, light, and late harvests every year and in five distinct areas. This diverse range of alternatives enables the company to operate with tremendous dynamism in both the domestic and international markets, resulting in consistent year-over-year growth.

The famous wine competition “Mundus Vini 2021” awarded Casa Santos Lima the title for “Best Portuguese Producer.” This is not the first time the company has been acknowledged in this category; the “Berliner Wein Trophy 2020” competition has given them this honor for the second year in a row.

Very recently, Casa Santos Lima has joined Singapore Newspaper Wines, Spirits and Beers Competition and won Eight gold medal award and two silver medal in this prestigious competition: This honor reaffirms the company’s exceptional posture and efforts on both a national and international level.

Tiroliro, rose, 2020

Awarded Gold by Singapore Newspaper

With an intense and vibrant pink color, this wine has a very fruity profile and pleasant notes of red fruits and blackberries. Very light and refreshing, it is ideally drunk as an aperitif, but it is also great to accompany fish, seafood or salads.

Winemaking :  Total destemming followed by crushing and pressing. Fermentation with temperature control systems between 12.ºC – 14.º C. The wine remained in contact with the fine lees for four months.

Galodoro, red, 2019

Awarded Gold by Singapore Newspaper

Tasting Notes : Complex aromas of red and black fruits fruits, vanilla and some spices. The tasting is also complex, evolving to soft and velvety notes of ripe fruit, chocolate and wood. Balanced, rich and persistent aftertaste, with fine tannins that show its potential longevity.

Vinification : Pressing after total destemming. Fermentation in 26.500 litres vats, with programmable pumping over system and temperature control at 28. ºC – 30. º C. Skin contact maceration and (submerged) cap for 28 days. Six to seven months ageing in 250 litres oak barriques. 

Lisbonita,red,2019

Awarded Gold by Singapore Newspaper

This is a very aromatic and fruity wine with predominant ripe red fruit notes. In the mouth it is velvety with a medium body, with a balanced acidity and elegant tannins. At the end of the tasting it is tasty and smooth with a balanced and persistent aftertaste.

Winemaking : Total destemming followed by crushing. Fermentation in 26,500 liter tanks with auto programmed pumping over system and temperature control systems between 28º C. and 30º C. Maceration in contact with a submerged blanket for 28 days. Partial aging in oak barrels. 

Joya, white, 2020

Awarded Gold by Singapore Newspaper

Extremely fresh and aromatic wine, with a tropical and citrus fruity character. In the mouth, it is light, fresh and once again characterized by citrus notes. Excellent definition in flavors and good acidity.

Winemaking : Total destemming followed by crushing and pressing, using skin maceration and open spout. Fermentation with temperature control systems between 16°C – 18°. 

Colossal Reserva, red, 2017

Awarded Gold by Singapore Newspaper

With an intense ruby ​​color, this wine presents a great concentration on the nose. Extremely rich aroma with predominant notes of ripe red fruit and some floral notes, well integrated with spicy notes from French and American oak aging. In the mouth, it presents a great complexity with notes of plum and blackberries, well integrated with ripe tannins. The aftertaste is rich and elegant.

Winemaking : The grapes, previously de-stemmed, underwent pre-fermentation maceration at low temperatures for 24 hours. Fermentation took place in 10,000 liter vats with temperature control, not exceeding 28ºC Maceration. After fermentation, the wine remained in prolonged maceration (cuvaison) for 15 days. The wine aged for 8 months in French and American oak barrels.

Confidencial, red, 2017

Awarded Gold by Singapore Newspaper

This wine presents itself with complex aromas of ripe red fruits and some vanilla. In the mouth it has a medium body, balanced and easy taste, with ripe fruit sensations, combined with the elegance of the wood notes and fine tannins, conferred by the slight aging in oak barrels. In the aftertaste, it is velvety, with some acidity and complexity, where the notes of ripe fruit and some dry fruits stand out.

Winemaking : Total destemming followed by crushing. Fermentation in 26,500 liter stainless steel tanks, with a system of self-programmed pumping over and temperature control systems between 28º C. and 30º C. Maceration in contact with a submerged blanket for 28 days. Four months of partial aging in 250 liter oak barrels.

Blend Portugal, red, 2019

Awarded Gold by Singapore Newspaper

Extremely aromatic, it reveals ripe red fruit flavors and balanced acidity, well combined with wood notes from aging in oak barrels. Smooth tannins and pepper and liqueur flavors dominate in the aftertaste.

Winemaking : The grapes, previously de-stemmed, underwent pre-fermentation maceration at low temperatures for 24 hours. Alcoholic fermentation is carried out in stainless steel tanks with temperature control systems between 26º – 28º C, for 14 days. Aging for four months in oak barrels.  

Topo, red, 2019

Awarded Gold by Singapore Newspaper

A wine characterized by its aromatic exuberance, with hints of red fruits and vanilla. In the mouth it is fruity with velvety notes of ripe red fruits, balanced by notes of spice, chocolate and some oak notes. It is an elegant wine with firm tannins and a fruity finish.

Winemaking : The grapes, previously de-stemmed, underwent pre-fermentation maceration at low temperatures for 24 hours. Alcoholic fermentation is carried out in stainless steel tanks with temperature control systems between 26º – 28º C, for 14 days. Maceration in contact with a submerged blanket for 28 days. Aging in oak barrels. 

Mosaico de Portugal, red, 2019 

Awarded Silver by Singapore Newspaper

This is a very aromatic wine with hints of ripe red and black fruit. In the mouth it is smooth, revealing concentrated red fruit flavors and well-matched barrel notes with a balanced acidity. The aftertaste is elegant and persistent.

Winemaking : Total destemming followed by crushing. Fermentation in 26,500 liter tanks with a self-programmed pumping-over system and temperature control systems between 28 º C and 30 º C. Maceration in contact with a submerged blanket for 28 days. Partial aging for three to four months in oak barrels.

Lisbonita,white, 2020

Awarded Silver by Singapore Newspaper

This is a very aromatic and fruity wine with predominant notes of ripe red fruits. In the mouth it is velvety with a medium body, with a balanced acidity and elegant tannins. At the end of the tasting it is tasty and smooth with a balanced and persistent finish.

Winemaking: Total destemming followed by crushing. Fermentation in 26,500 liters tanks with self-programmed reassembly system and temperature control systems between 28º C. and 30º C. Maceration in contact with submerged mat for 28 days. Partial aging in oak barrels.

For more information about Casa Santos Lima please CLICK HERE:

- Advertisement -spot_img

More articles

- Advertisement -spot_img

Latest article