Quinta De La Rosa
Porto White Extra Dry Port 0.5L
| Denomination | N/A |
|---|---|
| Size | 0,50 l |
| Alcohol content | 19.5% by volume |
| Area | Douro (Portugal) |
| Grape varieties | Malvasia, Rabigato |
| Aging | Ageing/maturation in small wooden barrels; blended from estate stocks with an average age of 2–3 years. |
- Format and alcohol content: 0.5 l bottle, extra dry white Port, 19.5% vol
- Grape varieties used: Malvasia, Rabigato, Gouveio and Malvasia Fina grown in the Douro
- Vinification process: Interrupted with brandy at 1° Baumé, aged in small barrels
- Ethical characteristics: Free from animal ingredients and GMOs, from sustainable agriculture
- Temperature and flavour profile: Serve at 8–12 °C, notes of pineapple and apricot, dry and persistent finish
Description
What kind of wine is it
Quinta de la Rosa Extra Dry White Port is an extra dry white Port that presents a distinctive amber colour enhanced by honey-coloured hues. The bouquet reveals aromas of apricots, dried plums and tropical fruit, with a pronounced predominance of pineapple. On the palate, it offers a slender and well-defined sip, characterised by a delicate and perfectly integrated sweetness that supports a fresh drinkability. The tasting concludes with a long and dry finish, ideal for pairing with toasted almonds, pâté or mature cheeses.
Where does it come from
This fortified wine originates from the historic Douro region in Portugal, within the vineyards tended by Quinta de la Rosa. The estate manages the entire production process directly on site, ensuring complete traceability from vineyard to glass. The cultivation of the grapes adheres to strict sustainable agricultural practices, excluding the use of genetically modified organisms. Furthermore, the absence of animal-derived ingredients throughout all stages of cellar processing makes this Port a fully suitable choice for a vegan and vegetarian diet.
How is it produced
The production process begins with foot treading in traditional granite lagares, using the Malvasia, Rabigato, Gouveio and Malvasia Fina varieties. A selected fraction of the must ferments in stainless steel tanks until the addition of grape spirit, which is necessary to halt fermentation and preserve the desired balance. Subsequently, the wine rests in small wooden barrels, where it acquires complexity and harmony. The final result is a meticulous blend created from the estate’s reserves, with an average age between two and three years, capable of guaranteeing a refined structure and consistent freshness.
History and Curiosities
Since 1906, the Quinta de la Rosa family has been producing excellence in the Douro region. This extra dry white Port is created through vinification in traditional granite vats, with gentle foot treading that enhances its quality. Careful ageing in small wooden casks for two or three years imparts enveloping aromas of pineapple, apricot and dried fruit. Bottled directly at the estate to ensure complete traceability, this fortified wine, which is vegan and sustainable, offers an elegant aperitif with a long and wonderfully dry finish.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
15 - 25 years
- Start up year: 1906
Quinta de la Rosa was given as a christening present for Claire Feueheerd, Sophia's grandmother, in 1906. Claire's father, Albert, ran the family port shipping company, Feueheerds. Albert was a real pioneer and was one of the first shippers to make 'Single Quinta' port from La Rosa's grapes. He was repsonsible for building Vale do Inferno's vineyards with some of the highest, most impressive walls in the Douro. He also built an adega with 8 lagares and started buying grapes in from local producers and making port at La Rosa. This enabled Albert to retain the quality in production. At this time, most port was made by small farmers in their own lagares.
Unfortunately Albert ran into difficulties due to the Depression and the company, Feueheerds was sold in the 1930s to Barros. However, Quinta de la Rosa was kept in the family and was run by Sophia's grandmother, Claire. Claire just grew grapes and sold them to Crofts and latterly to go into Sandeman's Rebello Valente port. In 1988 Sophia and her father, Tim Bergqvist, decided to restart the family business and launched Quinta de la Rosa as a top quality port producer onto the market place.
Starting in the early 1990s, the Bergqvist famuly were one of the pioneers in taking red wine production in the Douro region seriously. Quinta de la Rosa's wines, both red and white, have won many accolades in the press and are sold in many prestigious restaurants and wine stores around the world. See NEWS AND AWARDS. Since 2002, Jorge Moreira, one of the finest wine makers in Portugal, has been making wines at La Rosa.
Quinta de la Rosa is situated in Northern Portugal, 100kms inland from Oporto. It is set in the heart of the Alto Douro ‘A’ grade port growing area and is located along the banks of the river, near Pinhão. Read more
| Name | Quinta De La Rosa Porto White Extra Dry Port 0.5L |
|---|---|
| Type | White fortified wine medium sweet |
| Denomination | N/A |
| Size | 0,50 l |
| Alcohol content | 19.5% by volume |
| Grape varieties | Malvasia, Rabigato |
| Country | Portugal |
| Region | Douro |
| Vendor | Quinta De La Rosa |
| Story | History and Curiosities Since 1906, the Quinta de la Rosa family has been producing excellence in the Douro region. This extra dry white Port is created through vinification in traditional granite vats, with gentle foot treading that enhances its quality. Careful ageing in small wooden casks for two or three years imparts enveloping aromas of pineapple, apricot and dried fruit. Bottled directly at the estate to ensure complete traceability, this fortified wine, which is vegan and sustainable, offers an elegant aperitif with a long and wonderfully dry finish. |
| Origin | Douro, Portugal |
| Production technique | First pressings of white grapes intended for white wine; the final ~10% of the must is transferred to stainless steel tanks for white Port; fermentation is halted by adding brandy at 1° Baumé; ageing in small wooden barrels followed by blending. |
| Wine making | Traditional vinification in granite lagares with gentle foot treading; the free-run must ferments and, upon reaching 1° Baumé, brandy is added to halt fermentation (fortified wine). Part of the juice is vinified in stainless steel tanks. Aged in small wooden barrels, then blended with estate reserves (average age 2–3 years) and stored and bottled in the Douro at La Rosa. |
| Aging | Ageing/maturation in small wooden barrels; blended from estate stocks with an average age of 2–3 years. |
| Total acidity | 3.0 gr/L |
| PH | 3.8 |
| Allergens | Contains sulphites |