Douro (also referred as Alto Douro) is a Portuguese wine region centered on the Douro river and has the most highest wine classification as a Denominação de Origem Controlada (DOC). The region is associated with Port Wine Production, and produces as much table wine as it does fortified wine, and the principal grape varieties include black grapes...
Douro (also referred as Alto Douro) is a Portuguese wine region centered on the Douro river and has the most highest wine classification as a Denominação de Origem Controlada (DOC). The region is associated with Port Wine Production, and produces as much table wine as it does fortified wine, and the principal grape varieties include black grapes Bastardo, Mourisco Tinto, Tinta Amarela, Tinta Barroca, Tinta Cao, Tinta Roriz, Touriga Francesa, Touriga Nacional, and white grapes Donzelinho Branco, Gouveio, Malvasia Fina, Rabigato, and Viosinho. The Douro wine region is situated around the Douro River Valley, is sheltered by Atlantic winds by the Marão and Montemuro mountains and has a continental climate, with hot and dry summers and cold winters. Douro is subdivided into three subregions: Baixo Corgo, Cima Corgo, and Douro Superior. The following Douro Wine selection is composed by red wine. The red wine is a type of wine made from dark-coloured (black) grapes, and has a range of colours, deriving from intense violet color derived from typical young wines, brick color from mature wines, and brown color from the most older red wines. The red wine production involves picking the grapes by hand or machine, destemming and crushing, involving the mixture of individual berries, whole bunches, stems, and leaves, originating the must. The must is pumped to a vessel, or a tank made of stainless steel, or an oak vat, for fermentation. With the purpose to prevent oxidation, it is added Sulphur Dioxide when the grapes arrive at the winery, and some winemakers prefer to chill the must to around 10°C (50°F), to allow a period of pre-fermentation maceration ("cold soaking"), of between one and four days. The inoculation and fermentation process to start the alcoholic fermentation, in which sugars present in the must are converted into alcohol with carbon dioxide and heat as by-products. After this process, occurs the separation of solid and liquid phases, where skins float to the surface, forming a cap. Fermentation produces heat and it needs to be controlled by different refrigeration systems to prowl the temperature of 25-28°C; 77-82.4°F. The density and temperature of the fermentation is checked once or twice per day, with the objective to be proportional to the sugar content, falling each day as the sugar is converted into alcohol. A second microbiological transformation commonly takes place after the alcoholic fermentation of red wines, and the red wine is usually racked (decanted) off its lees (dead yeast cells and other solids). Most red wine is aged in stainless-steel or concrete tanks, or in small or large oak barrels for some period before bottling, though this can vary from a few days, up to 18 months or more. Finally the red wine pass through undergo fining, which is designed to clarify the wine and sometimes to correct faults such as excess tannin, and then are filtered to eliminate any remaining yeast cells and bacteria, and then bottled.
Vallado Reserva Red Wine presents full bodied, firm, mature and silky tannins. Mineral notes and a very elegant, persistent and complex finish
Vallado Red Wine reveals concentrated, with intense mature red fruit aromas, hints of violets and "esteva" (a local Portuguese resinous bush). Good structure with matured round tannins and a long persistent finish
Vallado Touriga Nacional reveals sweet, round and matured and silky tannins, very balanced, with a long fresh finish
Adelaide from Quinta do Vallado reveals very concentrated, with balsamic oak notes, fig, black plum aromas and tobacco. Full bodied, firm, mature and silky tannins. Mineral notes with a very elegant, persistent and complex finish
Quinta do Portal Reserva Red Wine reveals expressive on the palate, with fine acidity and a pleasant fruity aftertaste.The final is long and complex and will develop further with more time in bottle
Quinta do Portal Auru 2011 is Douros excellence! Its a unique and rare wine created from a blend of Touriga Nacional, Tinta Roriz and Touriga Franca
Quinta dos Quatros Ventos Red Wine reveals a very present fragrance of ripe fruits mixed with toasted notes of wood. Smooth taste, well structured, very persistent with great harmony of flavours
Quinta dos Quatro Ventos Reserva is a good accompaniment to red meat dishes
Quanta Terra Grande Reserva Red Wine is a great red wine from Douro region
Quinta Seara D' Ordens Reserva Red is a ripe and intense wine, specific of the Terroir of the Douro, and a positive ageing in the bottle is predictable for many years after bottling
Terra a Terra is a great red wine from Douro region, Portugal
Quinta do Vale Meão Red is a superb wine from Douro Region. Portugal, produced by the famous Quinta do Vale Meão
Vertente Red Wine is a fantastic wine from the producer Niepoort Vinhos S.A. Douro Wine Region, Portugal
Vértice Grande Reserva Red Wine is a Douro DOC produced by Caves Transmontanas, Lda. An Excellent Portuguese wine.
Tavedo is a red wine from Douro region produced by Burmester