Vineyard

The pristine Quinta da Côrte vineyards are located at an altitude of 100-300 meters above sea level. The 25 hectares (62 acres) of steep, terraced vineyards are built into the mountainsides on soils composed of schists. The climate of the region is Mediterranean with hot, dry summers and cool, wet winters. The vineyards are all classification A, which signifies that the climate, soil and cultural conditions are regarded as the highest of quality. The predominate grapes grown on the estate include Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca, which are all often grown together in one plot with vines aged between 40 and 80 years old. The vineyards are tilled by horses yearly, and pruning is done utilizing the “Vara e Torno” method, which brings the shoots closer to the ground and protects them from the summer heat. Harvesting is completed by hand into baskets of 15kg.

Winemaking

Red Wines

After harvesting, sorting, and destemming, the grapes are placed, whole berry, in stainless steel vats. Each plot is vinified separately in stainless steel tanks. Fermentation is completed in temperature-controlled tanks for approximately 2 weeks. Aging is done in Bordeaux barrels (225l) and demi-muid casks (600l) for 1-2 years. Blending is completed just prior to bottling.

Port Wines

Vinification of the port wines is done in rectangular granite vats called “lagares”. Foot stomping by the harvest team is completed every 2-3 hours at a steady rhythm. After fermentation begins, and the desire sugar level is reached, eau-de-vie (77% alc) is added to stop the process. The wine is then put into concrete vats to rest for several weeks. The final step of aging is done in accordance with the final wine. Tawny port is stored in pipa barrels (215l) and Ruby port is stored in wooden vats (6,000l) to prevent oxidation.