This historic producer was founded in 1751, and today they have 520 hectares of vineyard in the Douro in all of its three sub-regions: Lower Corgo, Upper Corgo and Douro Superior. The winemaking is headed up by the talented Luis Sotomayor, and manages to restrain the Douro's natural exuberance to produce wines that have a freshness, like Esteva and Papa Figos, allied to a wonderful depth and texture, as with Vinha Grande Red and Quinta da Leda. The Esteva Douro Tinto is made primarily from grapes from the Quintas do Caedo, Seixo and Porto estates, located in the Pinhao area, as well as with grapes from surrounding areas at higher altitudes. The variety of grapes selected were all harvested at ideal maturity, with fresh aromatics and good natural acidity. The soil in the Duoro Valley is made up of schist - a slate-like metamorphic rock that is rich in nutrients and has useful water retention properties. The bunches were harvested by hand and vinified at the state-of-the-art winery at Quinta do Seixo. After soft destemming and crushing the grapes were fermented in stainless steel vats, with gentle maceration by means of pumping over, at a controlled temperature of 25C in order to preserve aromatics. Maceration was followed by malolactic fermentation in strictly controlled conditions. Bright ruby in colour. On the nose, the aroma is perfumed and intense, with floral notes of rockrose, balsamic aromas of cedar and resin and red fruits such as strawberries and cherries. It is soft and round on the palate, with well integrated acidity giving exceptional freshness and vivacity. Polished tannins support floral aromas and fresh red fruits. The finish is very elegant and harmonious.
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