Port Reserva Ruby Organic
Port Reserva Ruby Organic
An organic port wine that beautifully expresses the power and intensity of the Douro region. Made from a selection of indigenous grape varieties such as Touriga Nacional, Touriga Franca, and Tinta Roriz, this port is traditionally aged in wooden barrels, developing its rich, robust character.
In the glass, it has a deep, ruby-red color. The nose is intense and fruity, with aromas of ripe forest fruits, plums, and a hint of herbs and spices. On the palate, it is full-bodied and firm, with a beautiful balance between fruity sweetness and fresh acidity. The tannins are soft and well-integrated, creating a round and luscious texture. The finish is long and warm, with a pleasant spiciness and a touch of the oak in which the port was aged.
Meer over Quinta do Infantado
Meer over Quinta do Infantado
Established by the son of the former King of Portugal. Infantado refers to this family history, as it means “the child of”. After the royal families were expelled, the Roseira family became owners of this estate; meanwhile, the 4th generation of Roseira is at the helm.
Located in the Douro, well-known as the region where port wine originates, they were the first to make and bottle the wine themselves. The Douro is also a UNESCO World Heritage Site, partly due to its beauty, but also because it is the largest slate formation in the world. This stone also characterizes the Douro's terroir: black stones that absorb the sun's heat and radiate it back to the vines. This characteristic has always been the reason why the Douro can produce very ripe grapes with significant color development – ideal for producing Port.
The estate is now managed by Joao Roseira, who makes the wine together with his cousin Alvaro Roseira (the next generation). His family was the first to independently produce Port; before this, there were only large companies that bought grapes from all farmers in the region; you can compare this to the Grandes Marques in Champagne. At Infantado, they do things a little differently than the rest. To keep it simple, it boils down to less sugar and less brandy. They allow the wine to ferment longer, so there is less sugar in the wine and the alcohol percentage is already higher, which also means less brandy needs to be added during the fortification of the wine. Because as Joao says, "Would you be happy if 20% of the wine you buy isn't wine?"
The result is a very elegant port that stands out for its digestibility. In addition to port, they also make still wines, some from their own vineyards, but also projects with purchased grapes. If Joao has his way, port will no longer be seen as a drink of the past but as something that firmly places itself in the present. Because port, says Joao, is not classical music but rock & roll.
