Quinta do Filoco Tinto
This pearl of a wine comes to you from the pure and marvellous Douro region.
The Quinta do Filoco estate stretches out along the Douro and Távora river margins in a dream-like scenery that will enter your eyes and fill you with the unique sensation of happiness and being at peace for gifting your soul such a beautiful vision.
Jeremias de Macedo was an experienced and determined man, passionate about the land that saw him grow. Over the years, he bought many hectares of land to materialise the dream of producing Douro and Port wines.
This Quinta do Filoco Reserva is a blast of a wine.
It smells of late afternoons spent on the mountain, red fruits eaten next to the fireplace as evening falls.
After that, it tastes wonderfully well.
It tastes of words well spent in great conversations with those we most cherish.
This is another of those wines that stay on in your mouth like a good memory that, like all good memories, always ends up being terribly missed.
We can’t go without leaving you a warning: when you serve the final glass, you’ll feel a mix of happiness – for the opportunity to have tasted such a wine – and sadness – because you can’t open another bottle.
It’s always like this with the wines that treat us well.
Oh, and do us a favour, yes? Share this experience with someone.
Discovering new wines is something we should never do alone.
Don’t forget to let the wine breathe a little before serving it.
It’s just that after you open it, it’ll be… no, sorry! You do have to taste it yourself.
Have fun and tell us what you think through your social media, Whatsapp or email.
Turn this card over to see the Chef’s suggestion to pair this wine with a memorable meal.
Appellation: Porto and Douro
Oenologist: Marta Macedo – Jorge Alves
Varieties: Tinta Roriz, Touriga Franca and Touriga Nacional
Schist soil at 550 metre altitude with cold, low-rainfall winters and hot, dry summers
100% manual harvest during the second week of September.
In the estate’s wine cellar. Total destemming and crushing, controlled fermentation at 22ºC with gentle daily remounting. Light pressing in pneumatic press. Aged during 8 months in new French oak barrels.
Floral, red fruits, complex and sophisticated.
Total Acidity: 5.0 g/dm³
Volatile acidity: 0.7g/dm³
Codfish ‘à Brás’ with leeks and prawns
By chef Rui Tavares