The Wine
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY is a special wine, a Tawny Porto with indication of age named after the long time celebrated estate Quinta do Porto, a symbol of the perfect alliance between the unique Douro and man's skill, in a knowledge harmony established at Ferreira for over 250 years.
Tasting Notes
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY has a deep tawny hue with red hints. Its aroma is characterised by an excellent balance between the quality of its original grapes and win (noticeable in its floral and ripe fruit aromas) and its ageing through oxidation in wood (which gives it spicy and dry fruit aromas). In the mouth, the classic and fresh style of the Ferreira brand is conspicuous, achieving a fine balance between the different sensations in the wine body and in the long final in the mouth.
Serving Suggestions
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY is a delicious Porto which, served slightly chilled, goes well with various rich starters, including foie-gras or intense cheese pies, salty vol-au-vents or creamy sea-food. At the end of a meal, it is an ideal wine to match desserts such as fruit and dry fruit tarts, crème caramel and cured or blue cheese, or when served on its own.
Storing
Bottled after ageing, FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY is ready for drinking and will not improve if kept for a long time. The bottle should be stored upright, avoiding direct light and excessive humidity, ideally at a constant temperature (about 16º C-18º C).
Open Bottle Shelf Life
Once open, FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY maintains good tasting notes for about 4 months. Old Tawnies do not require decanting but benefit if open some time prior to drinking.
Varieties
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY was made from wines produced with traditional and recommended red Douro grapes - Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Tinta Cão and Tinta Amarela - carefully selected at Quinta do Porto and adjoining vineyards (Pinhão area, Cima Corgo sub-region).
Winemaking
The selected hand-picked grapes have been vinified in accordance with the traditional Porto wine method. Controlled fermentation took place in stainless steel vats and it was stopped through the addition of wine alcohol. The resulting wines were very elegant and with a good ageing potential.
Ageing
The wines selected to enter the final blend of the FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY remain in the Douro after the vintage and are taken to V.N. Gaia in the following spring and enter the traditional Porto wine ageing process, in oak casks. During their ageing period, the wines are subjected to numerous transfers, analyses and tasting, making it possible to monitor their ageing and intervene through blending, refreshing and corrections whenever tasting so advises. The final blend is obtained using wines aged between 8 and 15 years, so as always to achieve the average age, quality and style of FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY.
Technical Details
Alcohol: 20%
Total Acidity: 4,64 g/l (tartaric acid)
Sugar: 104,0 g/l
pH: 3,33
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY is a special wine, a Tawny Porto with indication of age named after the long time celebrated estate Quinta do Porto, a symbol of the perfect alliance between the unique Douro and man's skill, in a knowledge harmony established at Ferreira for over 250 years.
Tasting Notes
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY has a deep tawny hue with red hints. Its aroma is characterised by an excellent balance between the quality of its original grapes and win (noticeable in its floral and ripe fruit aromas) and its ageing through oxidation in wood (which gives it spicy and dry fruit aromas). In the mouth, the classic and fresh style of the Ferreira brand is conspicuous, achieving a fine balance between the different sensations in the wine body and in the long final in the mouth.
Serving Suggestions
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY is a delicious Porto which, served slightly chilled, goes well with various rich starters, including foie-gras or intense cheese pies, salty vol-au-vents or creamy sea-food. At the end of a meal, it is an ideal wine to match desserts such as fruit and dry fruit tarts, crème caramel and cured or blue cheese, or when served on its own.
Storing
Bottled after ageing, FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY is ready for drinking and will not improve if kept for a long time. The bottle should be stored upright, avoiding direct light and excessive humidity, ideally at a constant temperature (about 16º C-18º C).
Open Bottle Shelf Life
Once open, FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY maintains good tasting notes for about 4 months. Old Tawnies do not require decanting but benefit if open some time prior to drinking.
Varieties
FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY was made from wines produced with traditional and recommended red Douro grapes - Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Tinta Cão and Tinta Amarela - carefully selected at Quinta do Porto and adjoining vineyards (Pinhão area, Cima Corgo sub-region).
Winemaking
The selected hand-picked grapes have been vinified in accordance with the traditional Porto wine method. Controlled fermentation took place in stainless steel vats and it was stopped through the addition of wine alcohol. The resulting wines were very elegant and with a good ageing potential.
Ageing
The wines selected to enter the final blend of the FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY remain in the Douro after the vintage and are taken to V.N. Gaia in the following spring and enter the traditional Porto wine ageing process, in oak casks. During their ageing period, the wines are subjected to numerous transfers, analyses and tasting, making it possible to monitor their ageing and intervene through blending, refreshing and corrections whenever tasting so advises. The final blend is obtained using wines aged between 8 and 15 years, so as always to achieve the average age, quality and style of FERREIRA QUINTA DO PORTO 10 YEAR OLD TAWNY.
Technical Details
Alcohol: 20%
Total Acidity: 4,64 g/l (tartaric acid)
Sugar: 104,0 g/l
pH: 3,33
