'Pedra a Pedra' Clarete is a lively and intriguing light red, made from a blend of indigenous red and white grape varieties grown on the schist soils of our terraced vineyards and fermented and matured together.
A very dry growing season, along with above-average temperatures through the summer, combined with very low yields to cause rapid ripening across the Douro. Nevertheless, at Quinta da Pedra Alta, our elevation and better yields resulted in a more gradual ripening curve, which allowed us to pick whites with full flavour and good acidity.
Once the grapes are picked, our aim throughout is to preserve the fruit flavours and avoid over-extraction by gentle handling. The grapes are handpicked, hand sorted, with 20% whole bunches placed on the bottom of the fermenter and the balance of the grapes destemmed on top. Red and white grapes are fermented together by wild yeasts at temperatures ranging from 20-25°C for 5 days on skins. The ferment is managed by gentle foot treading and plunging. At the end of the maceration, the ferments are drained, pressed, and transferred to a stainless-steel tank to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 8 months. The wine is a blend of 32% early picked Tinta Barroca; 18% Touriga Nacional co-fermented with 5% Donzelinho Branco, 20% Malvasia, 14% Gouveio, and 11% Rabigato. Each variety brings unique attributes to the final blend: Tinta Barroca brings juicy, vibrant red fruits; Touriga Nacional brings perfume and lift; with Donzelinho Branco, Rabigato, Malvaisa, and Gouveio augmenting the aromatics and bringing lively acidity.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: Red
Grape Varietals: Tinta Barroca, Malvasia, Touriga Nacional, Gouveio, Rabigato, Donzelinho
Tasting Notes: Vibrant light red. Red fruit with lifted aromatics and spice. Crunchy red fruited wine, bursting with herbs and spices and refreshing acidity.
Pairing: Grilled sardines, Grilled squid, Pizza
Ratings: Coming Soon
'Pedra a Pedra' Clarete is a lively and intriguing light red, made from a blend of indigenous red and white grape varieties grown on the schist soils of our terraced vineyards and fermented and matured together.
A very dry growing season, along with above-average temperatures through the summer, combined with very low yields to cause rapid ripening across the Douro. Nevertheless, at Quinta da Pedra Alta, our elevation and better yields resulted in a more gradual ripening curve, which allowed us to pick whites with full flavour and good acidity.
Once the grapes are picked, our aim throughout is to preserve the fruit flavours and avoid over-extraction by gentle handling. The grapes are handpicked, hand sorted, with 20% whole bunches placed on the bottom of the fermenter and the balance of the grapes destemmed on top. Red and white grapes are fermented together by wild yeasts at temperatures ranging from 20-25°C for 5 days on skins. The ferment is managed by gentle foot treading and plunging. At the end of the maceration, the ferments are drained, pressed, and transferred to a stainless-steel tank to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 8 months. The wine is a blend of 32% early picked Tinta Barroca; 18% Touriga Nacional co-fermented with 5% Donzelinho Branco, 20% Malvasia, 14% Gouveio, and 11% Rabigato. Each variety brings unique attributes to the final blend: Tinta Barroca brings juicy, vibrant red fruits; Touriga Nacional brings perfume and lift; with Donzelinho Branco, Rabigato, Malvaisa, and Gouveio augmenting the aromatics and bringing lively acidity.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: Red
Grape Varietals: Tinta Barroca, Malvasia, Touriga Nacional, Gouveio, Rabigato, Donzelinho
Tasting Notes: Vibrant light red. Red fruit with lifted aromatics and spice. Crunchy red fruited wine, bursting with herbs and spices and refreshing acidity.
Pairing: Grilled sardines, Grilled squid, Pizza
Ratings: Coming Soon
