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Crafted from 64 distinct grape varieties, this Ruby Port celebrates the diversity of the Douro, including several non-native grapes. Fermented in a traditional lagar, it was designed to age with distinction. Bottled in its second year, it retains the freshness that defines it. Perhaps not for everyone, but certainly for those who truly appreciate Port wine.
Deep ruby with violet highlights, suggesting both intensity and youth
Very fruity and complex, with notes of red and black fruits such as cherry, blackberry, and currant, interwoven with subtle hints of spice and a floral touch of violets, reflecting the diversity of grape varieties.
Full-bodied and balanced, offering a rich palate that combines youthfulness with depth. Ripe fruit flavors are complemented by a smooth tannic structure and vibrant acidity, leading to a long and harmonious finish with fruity and spicy notes.
Blend of 64 grape varieties
Alcohol – 19,50% Total Acidity – 3,2 (g/l) pH – 3,88 Residual Sugar – 124 (g/l) Contains sulfites
Viticulture:
Terrace-planted vines at Quinta de Santa Bárbara, where the Torto River meets the Douro, offer what is likely the most diverse and complete field blend of local grape varieties in the Douro Valley.
Fermentation:
The grapes were destemmed and slowly fermented in stainless steel lagares at temperatures up to 27°C, with gentle machine treading four times daily. Once sugar levels dropped below 125 g/L, the must was fortified and transferred to stainless steel. The wine was gently filtered before bottling.
Aging:
Aged for 2 years in stainless steel to preserve purity and freshness.
Winemaker:
Cláudia Quevedo