Production Notes

Port wines from Quinta de la Rosa follow the traditional style: fermented by foot treading in granite vats and aged in vats and barrels (550 liter oak casks) made of very old wood. As with the Douro DOCs from this Douro house, we seek harmony and balance in our grapes in the vineyard, so that they can express themselves freely in the bottle. The first pressing of the grapes goes on to make white table wines. From this extraction, approximately 10% of the end, and when the pH starts to drop, the must goes to the stainless steel vats to ferment. When the must reaches 1º Baume, we add the brandy to stop fermentation.

Maturation and Bottling

The white port is kept in oak barrels and matured in the Quinta de la Rosa cellar. It results from a mixture of stocks with an average age of 2/3 years. At Quinta de La Rosa, Port wines are stored and bottled in the Douro and not in Vila Nova de Gaia, as is the case in most houses, allowing a unique trait from picking the grapes to the wine in the bottle.