DOC Douro Wines

Quinta do Convento Red

Quinta do Convento Red Quinta do Convento Red

Quinta do Convento Red

Quinta do Convento was established in the 12th century by Cistercian monks and the links to winemaking have remained ever since. Quinta do Convento red is produced from Touriga Nacional, Tinta Roriz and Touriga Franca, some of the best and most traditional grape varieties in the Douro region.

Quinta do Convento Red

Climate

Mediterranean

Soil

Mix of schist and granite

Varieties

33% Touriga Nacional, 33% Tinta Roriz and 33% Touriga Franca

Average Vineyard Age

30 years

Harvest Date

September 2016

Harvesting

Manual

Ageing

12 months in French oak barrels

Bottling/Launch

12 months in French oak barrels

Alcohol

14.5%

Total Acidity

5.2 g/L (tartaric acid)

Production

4100 bottles

Winemaking

Diogo Lopes and Anselmo Mendes

Quinta do Convento Red

Climate

Mediterranean

Soil

Mix of schist and granite

Varieties

Touriga Nacional, Tinta Roriz and Touriga Franca

Average Vineyard Age

30 years

Harvest Date

September 2013

Harvesting

Manual into 18 kg boxes

Ageing

12 months in French oak barrels

Bottling/Launch

May 2015 | March 2019

Alcohol

13.8%

Total Acidity

5.0 g/L (tartaric acid)

pH

3.64

Production

13 300 bottles

Winemaking

Diogo Lopes and Anselmo Mendes

Quinta do Convento Red

Climate

Mediterranean

Soil

Mix of schist and granite

Varieties

33% Touriga Nacional, 33% Touriga Franca and 33% Tinta Roriz

Average Vineyard Age

30 years

Harvest Date

September 2018

Harvesting

Manually into 18kg boxes

Ageing

9 months in second year french oak barrels

Bottling/Launch

July 2020 | January 2021

Alcohol

14%

Total Acidity

5.8 g/L (tartaric acid)

pH

3.5

Production

6660 bottles

Winemaking

Diogo Lopes and Maria Susete Melo

Quinta do Convento Red

Climate

Mediterranean

Soil

Schist and granite

Varieties

40% Touriga Nacional, 20% Tinta Roriz, 20% Touriga Franca and 20% Field Blend

Average Vineyard Age

30 years

Harvest Date

September 2019

Harvesting

Manual

Ageing

50% of the blend ages in second and third-year French oak barrels for 12 months.

Bottling/Launch

July 2021 | January 2022

Alcohol

14%

Total Acidity

5.0 g/L (tartaric acid)

pH

3.56

Production

28 200 bottles

Winemaking

Diogo Lopes & Maria Susete Melo