Quinta do Ferro
This special region, known as “Douro Verde” offers the best both regions have to offer; granitic soils, river and mountain influences, and lots of sunlight. Quinta de Ferro strives to highlight its unique terrier by making wines as naturally as possible.
By utilizing an Integrated Production system (preventative practices rather than spraying) Quinta do Ferro produces its still and sparkling wines sustainably and as naturally as possible.
It is the first winery in Vinho Verde to release sparkling wines, and one of only a few to produce a red sparkler.
The grapes are grown in granitic and shale soils, at 400 meters above the Douro River. The selected grapes are harvested by hand to 12 kg boxes, de-stemmed and crushed to a small mill. After treading the wine is in contact with the skins for 24 hours. The alcoholic fermentation takes place over about 12 days, with treading and temperature control. natural stabilization with minimal stage 12 months on fine lees. Secondary fermentation in the bottle made in the Traditional Method. Minimum cellaring 12 months.
This traditional method red sparkling wine has ﬂavors of raspberries, blackberry jam, and cranberry. It’s both tart and refreshing, with a slight creaminess adding complexity and body.
Pizza, pasta, BBQ chicken, suckling pork
Avesso, Arinto, Trajadura, Loureiro
Grown in granitic soils with low organic matter. Selected grapes are harvested by hand, crushed and pressed in a short time, followed by a decantation process for 48 hours. Fermentation in small stainless steel vats. Natural stabilization stage 5 months on lees. Then wine is aged 3 months in the bottle before release.
Ripe peach, apricot and a touch of honey and white flowers on the nose. Rich fruit on the palate, with flavors of peach and dried apricot, and a refreshing slightly fizzy finish.
Pad thai, sesame chicken, or perfect to replace a beer on a hot day
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