Alta No. 10 is an elegant, luscious, complex Tawny Port, made in our traditional granite lagars, aged in old casks, and ready to drink now. Serve lightly chilled as a perfect accompaniment to chocolate desserts, strong cheese, or delicious on its own.
The grapes are handpicked, hand-sorted, and destemmed into granite lagars, where they are foot-stomped for up to four hours. The must is then fermented by wild yeasts at temperatures ranging from 20-25°C, and spirit is then added at the appropriate time to stop fermentation. At the end of the maceration, the ferments are drained, pressed, and transferred to old port casks to undergo maturation, before eventual blending and bottling. As with all ports, blending is the key, and we use a variety of aged parcels, with different levels of sweetness and acidity, including a small proportion of some really old barrels (at least 40 years old). The aim is to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat and the Pedra Alta acidity provides the focus. This is the first Ten-Year-Old produced on the estate and is a fitting tribute to the positive impact João has had on the estate since he started in 2009.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: Fortified
Grape Varietals: Tinta Roriz, Tinta Barroca, Touriga Nacional, Touriga Franca
Tasting Notes: Tawny color. Very complex aroma, showing lots of dried fruits, toffee, caramel, and cask notes. Luscious, complex tawny with a velvety texture and a refreshing finish.
Pairing: Chocolate delice, sticky toffee pudding, strong sheep’s milk cheese.
Ratings: Coming Soon
Alta No. 10 is an elegant, luscious, complex Tawny Port, made in our traditional granite lagars, aged in old casks, and ready to drink now. Serve lightly chilled as a perfect accompaniment to chocolate desserts, strong cheese, or delicious on its own.
The grapes are handpicked, hand-sorted, and destemmed into granite lagars, where they are foot-stomped for up to four hours. The must is then fermented by wild yeasts at temperatures ranging from 20-25°C, and spirit is then added at the appropriate time to stop fermentation. At the end of the maceration, the ferments are drained, pressed, and transferred to old port casks to undergo maturation, before eventual blending and bottling. As with all ports, blending is the key, and we use a variety of aged parcels, with different levels of sweetness and acidity, including a small proportion of some really old barrels (at least 40 years old). The aim is to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat and the Pedra Alta acidity provides the focus. This is the first Ten-Year-Old produced on the estate and is a fitting tribute to the positive impact João has had on the estate since he started in 2009.
Producer: Quinta da Pedra Alta
Winemaker: João Pires & Matt Gant
Region: Douro (Cima Couro)
Style: Fortified
Grape Varietals: Tinta Roriz, Tinta Barroca, Touriga Nacional, Touriga Franca
Tasting Notes: Tawny color. Very complex aroma, showing lots of dried fruits, toffee, caramel, and cask notes. Luscious, complex tawny with a velvety texture and a refreshing finish.
Pairing: Chocolate delice, sticky toffee pudding, strong sheep’s milk cheese.
Ratings: Coming Soon
