Ramos Pinto were the original pioneers of quality winemaking in the Douro, a legacy that lives on today and has been adopted throughout the region.
Duas Quintas gets its name from the two estates the fruit is grown for the wines – Quinta de Ervamoira and Quinta do Bons Ares. Ervamoira lies in a rocky area on the banks of the river Côa, where the weather is hot and dry. This adds density and body to the wines. It was the first Quinta in the Douro where, in contrast to tradition, individual vineyard blocks were planted with a single variety, selected for the grape’s most appropriate soil and climate. Bons Ares is a granite vineyard of higher elevation with cool growing conditions, adding freshness and vivacity.
Duas Quintas wines really showcase the best that the Douro has to offer, full-bodied, full of fresh fruit (mixed berries, plums) with excellent tannins that provide structure and a long finish.
Duas Quintas of the name refers to the two Ramos Pinto Douro vineyards where the grapes for this wine are grown. The hotter Quinta de Ervamoira produces ripe rich flavoured fruit while the high altitude Quinta dos Bons Ares adds freshness and balance.
The grapes, from selected plots of both Ervamoira and Bons Ares Estates, were harvested and sorted by hand, into small boxes. Vinification of the Ervamoira grapes was done in granite lagares, whilst the Bons Ares grapes were vinified in wooden and in concrete vats. After running off and pressing in a vertical press, the wine underwent malolactic fermentation in vats of 6000 litres and 10000 litres capacity. For 18 months, it was aged in large oak vats, new and one-year-old French oak barrels. The wine was bottled in May 2018.
The 2017 harvest will be remembered for the speed. The dry winter and high spring temperatures were the main causes of this speed and very early harvest – the last time harvest began so early was 1995. The grapes were picked in great condition, at full ripeness, but the yields were low. The profile of the 2017 harvest is mature, rich and aromatic.
Clear, brilliant colour with a dense, concentrated appearance. A rich, mature, subtle and smoked nose with aromas reminiscent of red plums, figs, peaches and blackberries. The tannin structure is both powerful and smooth, promising excellent ageing potential. This really is the Douro Superior in all its splendour.
Grilled red meat, such as the well-aged chuletón [thick cut bone-in] rib steak or posta mirandesa. It is excellent with other strong dishes such as oven-baked cod, pork cheeks braised in red wine, stuffed turkey or moussaka.
Serve between 16º and 18º C. Store the bottle upright, in a cool, dry and dark place.
Douro Valley, Portugal
60% Touriga Nacional
30% Touriga Franca
5% Tinta da Barca