Winery Quinta and Vineyard BottlersRuby Port
Natural sweet wine
This wine generally goes well with
Details and technical informations about Winery Quinta and Vineyard Bottlers's Ruby Port.
Discover the grape variety: Chinuri
Lively, structured dry whites with a pale golden hue, a lean palate and sharp acidity, with delicate notes of citrus (lemon, grapefruit), green apple, pear, white flowers, fresh herbs and minerals. Also a pillar of Georgia's great traditional-method sparkling wines. Star of Kartli, often vinified in qvevri (buried clay jars). Native Georgian variety for dry and sparkling whites.
Last vintages of this wine
The best vintages of Ruby Port from Winery Quinta and Vineyard Bottlers are 0
Informations about the Winery Quinta and Vineyard Bottlers
The Winery Quinta and Vineyard Bottlers is one of of the world's great estates. It offers 35 wines for sale in the of Porto to come and discover on site or to buy online.
The wine region of Porto
One of the world's oldest fortified wines: fortified with grape spirit during fermentation, keeping its residual sugars. Opulent style, long on the palate, notes of candied black fruits, cocoa, fig, walnut, coffee and spices. Four styles: young fruity Ruby (cherry, blackberry), Tawny aged oxidatively in cask (caramel, hazelnut, bitter orange), age-worthy LBV and Vintage, White as aperitif. Grapes: Touriga Nacional, Touriga Franca, Tinta Roriz.
The wine region of Duriense
Portuguese IGP covering the Douro and Porto area (northeast), schist soils on vertiginous terraced slopes, dry continental climate, flexible status outside DOC. Touriga Nacional signature as red king (300+ authorised varieties): intense and floral with blackberry, black cherry, violet, garrigue, liquorice and mineral schist hint, firm tannins — noble Douro emblem. Supple Touriga Franca and spicy Tinta Roriz as complement. Fresh mineral whites and creative modern sparkling.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
