Quinta da Romaneira

Quinta da Romaneira is one of the great, historically significant quintas in the Douro Valley. With over 85 hectares of vineyards, it overlooks the "royal river" in a vast amphitheater of terraced vines: painstakingly carved into the schist rocks centuries ago, these terraces still form the foundation of a unique terroir and the exceptional quality of its wines. At Quinta da Romaneira, the "Portuguese national grape," Touriga Nacional, accounts for over 40% of the plantings, followed by Touriga Franca, Tinto Cão, and Tinta Roriz. In addition, there are several hectares of white grapes and even some promising initial experiments with "exotic" varieties such as Syrah and Petit Verdot. For his Liceiras, Romaneira winemaker Antonio Agrellos ferments the grapes at controlled temperatures of 25 to 28 °C in the Quinta's specially made conical stainless steel tanks, while he extracts even more intense color and robust aromas from the grape skins through targeted, repeated pump-overs and submersion of the must. After alcoholic fermentation is complete, the wines are aged in 225-liter French oak barriques.
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Quinta da Romaneira

Quinta da Romaneira is one of the great, historically significant quintas in the Douro Valley. With over 85 hectares of vineyards, it overlooks the "royal river" in a vast amphitheater of terraced vines: painstakingly carved into the schist rocks centuries ago, these terraces still form the foundation of a unique terroir and the exceptional quality of its wines. At Quinta da Romaneira, the "Portuguese national grape," Touriga Nacional, accounts for over 40% of the plantings, followed by Touriga Franca, Tinto Cão, and Tinta Roriz. In addition, there are several hectares of white grapes and even some promising initial experiments with "exotic" varieties such as Syrah and Petit Verdot. For his Liceiras, Romaneira winemaker Antonio Agrellos ferments the grapes at controlled temperatures of 25 to 28 °C in the Quinta's specially made conical stainless steel tanks, while he extracts even more intense color and robust aromas from the grape skins through targeted, repeated pump-overs and submersion of the must. After alcoholic fermentation is complete, the wines are aged in 225-liter French oak barriques.

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