Quinta do Covão
This Quinta do Covão comes to you from Sandomil, located in the middle of the mountainous enclave between the massifs of Serra da Estrela and Açor, Serra do Caramulo and Serra do Buçaco, and Serra da Nave, which protect the vineyards from Atlantic maritime air masses and the harsh winds from Spain.
Marked by the confluence of rivers and the climate, with rainy winters and hot, dry summers, the Dão is an exceptional territory. Its granite soils with sandy notes guarantee a slow and fresh maturation.
The main crop at Quinta do Covão was fruit production, but Filipe Ferreira decided to bet on planting and recovering the vineyards.
The vineyards at Quinta do Covão are the only ones in the Dão region cultivated in terraces, planted between 100 and 600 meters. The region’s altitude and extreme climate leave their mark on the growth of the vines and the identity of its wines.
It was in 1985 that the Gomes Ferreira family made their dream come true and bought Quinta do Covão, in Sandomil, very close to the village of São Gião, where their mother, Maria das Dores, spent her childhood and where she had seen her father produce wine.
His innovative and visionary spirit and his love of working close to nature led Filipe to study oenology and continue what his grandfather had already done in the region.
Year after year, harvest after harvest, he persists in producing high-quality wines that respect the genuineness offered by the Quinta do Covão land, which he intends to pass on to the next generation.
The evolution of this family project took another important step when, in 2019, his older sister, Lúcia, signed her first wine.
Region: Dão DOC Red 2017
Varieties: Touriga Nacional and Tinta Roriz
Winemaking Process: Traditional in stainless steel vats
Ageing: 12 months in new French-oak barrels
Quite intense ruby colour. Good aromatic structure where the strong fruit notes combine with soft toast notes, achieving a fresh and very elegant wine. Good volume in the mouth, very soft tannins, good persistence and elegant freshness that gives it enormous gastronomic capacity.
Serving Temperature: 16°-18°C
Oenologist: Filipe Ferreira
Oxtail stew ‘Zé Varunca’ style
By chef Zé Varunca
Your wine at home
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