Winery Quinta do Infantado - 20 Anos Porto

Winery Quinta do Infantado20 Anos Porto

The 20 Anos Porto of Winery Quinta do Infantado is a wine from the region of Porto of Duriense.
This wine generally goes well with
The 20 Anos Porto of the Winery Quinta do Infantado is in the top 0 of wines of Porto.

Details and technical informations about Winery Quinta do Infantado's 20 Anos Porto.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Attiki

Variety obtained in Greece by Vassilis Mikos by crossing the Alphonse Lavallée with the black monukka, registered at the end of 2002 in the Official Catalogue of table grape varieties list A1.

Informations about the Winery Quinta do Infantado

The winery offers 27 different wines.
Its wines get an average rating of 3.9.
It is in the top 25 of the best estates in the region
It is located in Porto in the region of Duriense

The Winery Quinta do Infantado is one of of the world's great estates. It offers 21 wines for sale in the of Porto to come and discover on site or to buy online.

Top wine Duriense
In the top 20000 of of Portugal wines
In the top 1500 of of Porto wines
In the top 6000 of wines
In the top 550000 wines of the world

The wine region of Porto

The wine region of Porto is located in the region of Duriense of Portugal. We currently count 312 estates and châteaux in the of Porto, producing 2132 different wines in conventional, organic and biodynamic agriculture. The wines of Porto go well with generally quite well with dishes .


The wine region of Duriense

Duriense is a Portuguese wine region covering the same area as the Douro DOC and the Port wine region. In difference from Douro DOC, Duriense VR is a designation at the lower Vinho Regional (VR) level, which corresponds to table wines with a geographical indication under European Union wine regulations, similar to a French vin de pays region. Thus, it is the simpler or less typical wines of the Douro region that are sold using a Duriense VR label. Before the creation of a separate Duriense VR, the Douro vineyards were Part of the former Transmontano/tras-os-montes">Trás-os-Montes VR, which is now called Transmontano VR and no longer includes the Douro vineyards.

News related to this wine

Taylor’s port owner purchases historic estates in Vinho Verde, Dão and Bairrada

The Fladgate Partnership has launched its first table wine division after purchasing around 200 ha of vineyards in Vinho Verde, Dão and Bairrada. The company, which produces Taylor’s, Croft, Fonseca and other port brands, purchased the quintas from Ideal Drinks for an undisclosed sum. They include the 53 ha Quinta da Pedra, one of the leading estates in Vinho Verde, located in the heart of the Monção and Melgaço sub-regions. It has also taken on another Vinho Verde estate – the 24 ha Paço de Pal ...

Azores to get own regional vine and wine institute

The creation of an Instituto da Vinha e do Vinho dos Açores (IVVA), with headquarters in the island of Pico, follows the remarkable qualitative growth that the Archipelago of the Azores’ wine industry has been experiencing over the past decade. ‘People are excited about growing fruit and making wine here. There are about 300 growers producing their own fruit and a lot of small “garage” producers are starting. Some of them have worked and trained with us and are now making very interesting wines, ...

Long Read: Wine had a past with sailboats. Does it have a future too?

In 2007, Frenchman Frédéric Albert founded the Compagnie de Transport Maritime à la Voile (CTMV) with the goal of decarbonising the wine industry. The firm managed to sail its 50m-vessel four times from France to Ireland, England and Canada, before going into liquidation as a consequence of the 2008 economic crisis. Despite the failure, Albert’s pioneering project was a sign for things to come. In 2013, Le Havre-based TransOceanic Wind Transport (TOWT) followed in CTMV’s footsteps sailing some 3 ...

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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