Ramos Pinto : Quinta de Ervamoira 2019

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.