Ramos Pinto : Quinta de Ervamoira 2019
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Guaranteed provenanceWines sourced directly from the producing estates
Description
A silky and elegant Duriense wine
The estate
In 1880, the Ramos House was founded by Adriano Ramos Pinto. Driven by the ambition to produce fine Portuguese wines, Ramos Pinto set up an exacting quality strategy from the very beginning, from the vineyard to the cellar. He relies on an exceptional terroir to achieve these standards by investing in the best vineyards of the Douro Valley, located in the Duriense region of north-western Portugal. While each terroir enjoys its unique features, they all contribute to the definition of Ramos Pinto's elegant, fruity and complex style.
The vineyard
Produced only during exceptional years, this Quinta de Ervamoira by Ramos Pinto is a Duriense wine made from a rigorous selection of grapes stemming from five plots planted in the 1970s on the eponymous estate.
The vintage
2019 is marked by particularly warm conditions, favouring an early vegetative cycle. The mild weather in August and September ensured that the grapes ripened gradually and evenly. The quality of the grapes is very high, revealing a superb balance between concentration, freshness, fine tannins and aromatic richness.
Vinification and ageing
The hand-picked grapes are fermented in traditional granite presses. Aged for 18 months in small barrels (50%) and barriques (25% new, 25% second-fill barrels). The wine is then aged for one year in bottles before being sold.
The blend
Touriga Nacional (89%)
Touriga Franca (11%)
Quinta de Ervamoira 2019 by Ramos Pinto: Characteristics and tasting tips
The tasting
Colour
A beautiful garnet colour with bright red highlights.
Nose
The lively and intense nose reveals fruity fragrances (blackberries, raspberries, red berries), floral fragrances (violet, heather) and woody notes.
Palate
The palate is seduced by this wine’s freshness and its fruity structure stretching to a persistent finish with a silky feel.
Food and wine pairing
This Douro wine will complement grilled red meats, roast lamb, wild boar stew with chestnuts or baked cod.
Service
For an optimal tasting, serve between 16 and 18°C.
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