A return to the past...'': In the Old Douro, wines were produced mainly with a mixture of white and red grapes. Also because wines opened by color were appreciated, with more freshness, less tannins and lighter alcohol. The current generation, inspired by the conversations of their parents and grandparents about this type of wine, combined with the location of the Quinta on the middle of the slope at altitude (between 350m and 600m), decided to revive this ancestral method of production in the Douro. Inspired by the memories of the past, we try to produce a very current Claret, where the balance between fruit and vegetable, volume and acidity, freshness and tannins is sought. This harmony resulted in a gastronomic Claret.

Vinification

Partial destemming, fermentation in foot-treading presses, ending the malolactic fermentation in used barrels, aging for 8 months in used oak barrels and 6 months in bottle. It is an elegant, fresh wine, with good acidity, specific to the Terroir of the Douro at altitude. A positive bottle aging of 3 to 6 years is expected.