Quinta da Devesa carries a secular history. In 1844, the well-known Baron Forrester, included this property in what was the first map of the Douro Demarcated Region. But the most important history of this property began last century, in 1941, when the Fortunato family acquired the Quinta, thus beginning a new phase of greater investment in wine production, with a special focus on Port Wines. Later there are also references to DOC Douro wines, which has strengthened its presence in the national and international wine market. Quinta da Devesa remains today an independent family company, oriented to the future, with presence in several international markets. The investment made in recent years has brought greater recognition by wine lovers and specialized critics. The result of all this is also visible through the huge palate of national and international awards achieved to date.

Winemaking

Schist soil and Mediterranean climate. Careful selection of the best grapes, with manual harvesting. Destemming and crushing with 100% of the grapes destemmed. After the temperature reaches 20/22°, fermentation is initiated, which is kept at a controlled temperature always between 22 and 25°, during 5 to 7 days. Short pumping-over periods every 3 hours. Delestage and pumping over with aeration. Maceration post-fermentation for 1 to 2 days.The vineyards of Quinta da Devesa are managed using sustainable agriculture practices, in accordance with the guidelines of Integrated Production of Sustainable Agriculture, certified by an independent organization, recognized by the Portuguese State.

Tasting notes

Red colour with garnet hue, intense aroma of wild berries, blackberry and chocolate notes. In the mouth it is dense, sweet tannins with cocoa notes. This set, as well as the acidity gives a density and freshness to the wine making it elegant and long. When kept in bottle, it should be kept horizontally, protected from light, in an environment of constant and moderate temperature.Recommended serving temperature: 16° — 18°C