Quinta da Pedra Alta Reserva Branco is a complex, textured, barrel-fermented Douro white made from a blend of indigenous premium grape varieties from our highest vineyards.
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 aromatics and fresh flavours by gentle handling and by keeping the fruit and juice as cool as possible. Picked early in the morning, the grapes are whole bunch pressed as soon as they arrive at the winery, and the juice is drained off immediately. The juice is then fermented by wild yeasts at 20ºC so that the wine maintains primary fruit aromas and flavours. Throughout the process, minimal handling and attention to detail ensure that the delicate aromatics are not compromised. Fermented to dryness in a combination of new and old French oak puncheons, the wines were matured sur lie for 10 months before being blended. Each varietal wine brings unique attributes to the final blend. Viosinho (an early ripening variety, thus planted on a north-facing slope in order to gain even greater depth of flavour) brings texture and length with pear and nectarine flavour, Gouveio brings mid palate weight with passion fruit and pineapple flavours, and Donzelinho brings citrus fruits and lively acidity. Once blended, the wine was bottled in July 2023.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: White
Grape Varietals: Viosinho, Gouveio, Donzelinho
Tasting Notes: Pale yellow with green hues. Seductive aromas of white fruits, with a touch of smoky wood. A long-textured palate of citrus, stone fruit, and tropical flavours, balanced with lively acidity and savoury complexity
Pairing: Peixe ao sal (salt-baked sea bass), Joelho de porco
Ratings: Coming Soon
Quinta da Pedra Alta Reserva Branco is a complex, textured, barrel-fermented Douro white made from a blend of indigenous premium grape varieties from our highest vineyards.
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 aromatics and fresh flavours by gentle handling and by keeping the fruit and juice as cool as possible. Picked early in the morning, the grapes are whole bunch pressed as soon as they arrive at the winery, and the juice is drained off immediately. The juice is then fermented by wild yeasts at 20ºC so that the wine maintains primary fruit aromas and flavours. Throughout the process, minimal handling and attention to detail ensure that the delicate aromatics are not compromised. Fermented to dryness in a combination of new and old French oak puncheons, the wines were matured sur lie for 10 months before being blended. Each varietal wine brings unique attributes to the final blend. Viosinho (an early ripening variety, thus planted on a north-facing slope in order to gain even greater depth of flavour) brings texture and length with pear and nectarine flavour, Gouveio brings mid palate weight with passion fruit and pineapple flavours, and Donzelinho brings citrus fruits and lively acidity. Once blended, the wine was bottled in July 2023.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: White
Grape Varietals: Viosinho, Gouveio, Donzelinho
Tasting Notes: Pale yellow with green hues. Seductive aromas of white fruits, with a touch of smoky wood. A long-textured palate of citrus, stone fruit, and tropical flavours, balanced with lively acidity and savoury complexity
Pairing: Peixe ao sal (salt-baked sea bass), Joelho de porco
Ratings: Coming Soon
