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Quinta do Convento



Anselmo Mendes and Diogo Lopes paired up and created the Quinta do Convento (Convent Estate) wines.

The estate is located in São Pedro das Águias and is intimately connected to Douro history. References to the estate started around the 12th century when the Cistercian Order monks settled there, decisively contributing to the introduction of the wine culture to the region.

The Roman bridge that connects the margins of the Távora river (and which was rebuilt during the Middle Ages) is undeniable proof of this estate’s longevity.

It is a very soft, smooth and easy to drink wine. Very “dangerous”, in other words.

This means the wine will accompany you without annoying you. It has everything in the right place.
It’s a sure bet that won’t disappoint.

It is, after all, a Douro wine, and, as we all know, it’s infrequent for a Douro wine to be less than good.

This wine was bottled in July of 2020 and counted on the intervention of the Kranemann Wine Estates team, the Hasso wine producers, which bought the Quinta do Convento de São Pedro das Águias in 2018.

In the words of the oenologist Diogo Lopes, this is a wine that highlights the typical Douro fruity aromas, resulting in a fresh and elegant wine.

But, enough talk.

Open it and tell us what you think of this Quinta do Convento.

Enjoy it, and then tell us how it went. Would that be ok?

Cheers from the team at Wome.

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Region: Porto and Douro
Style: Red
Oenologist: Diogo Lopes and Anselmo Mendes
Varieties: Tinta Roriz, Touriga Franca and Touriga Nacional

The Wine
Climate: Mediterranean
Soils: Mixture of schist and granite

Winemaking Process
Manual harvest into 18 kg boxes, total destemming, with cold maceration for 3 days. Alcoholic fermentation took place in stainless steel lagares for 8 days at controlled temperatures.

Staged in second-year French oak barrels for 9 months.

Tasting Notes
Rubi in colour, this wine presents wild fruit aromas with accentuated rockrose notes. A fresh and spiced wine on the palate, with delicate tannins that confer good ageing qualities.

Technical Information

ABV: 14%
Total Acidity: 5.8 g/l
pH: 3.5


Duck tart
by chef Sebastião Vasconcelos

1 whole duck
150 gr bacon
100 gr fresh Portobello mushrooms
2 white onions
1 leek
2 garlic cloves
1 bunch of coriander
5 bay leaves
2 carrots
1 cup white wine
2 egg yolks
2 packets of shortcrust or puff pastry

Cook the duck in a pot with water, one onion and two bay leaves.
After it’s cooked, take it out of the water and shred the meat.
In another pot, add the diced bacon and fry it off in a tablespoon of olive oil.
After the bacon is fried, add the chopped onion, the garlic and let sauté.
Add the leek and, next, the carrots and mushrooms. Pour in the cup of white wine and let boil.
Add the shredded duck meat and the chopped coriander. Season with salt and pepper.
Spread the pastry sheet onto a pie mould/tin, completely covering it, and add in the prepared mixture. Cover with the other pastry sheet and seal off the edges. Brush the top pastry with egg yolk.
Bake in the oven at 180 degrees Celsius for 40 minutes.


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