Quinta do Tedo has obtained a Single Quinta classification, equivalent in Portuguese to Estate or Property. Our grapes are 100% produced on the estate and come from 15 hectares of Class 'A' grapevine, which is the highest classification of the Douro and Porto Wines Institute, comparable to France's Grand Cru.

Less than 2% of the 41,000 hectares of the Demarcated Douro Region belong to the 'A' class. This classification meets 24 criteria, including soil conditions, vineyard exposure, grape variety, planting density, and altitude.

The estate is located at the intersection of the Douro and Tedo rivers. Imposing granite stones, sculpted like those of the estates, stand out in the landscape as sentinels, placed by the Marquês de Pombal during the original demarcation of the Douro in 1756. History has it that only wine from the demarcated area of the estate was considered of the highest quality and received authorization for export.

Today, the 'A' classification of Quinta do Tedo and its location within the estate boundaries are proof of its high potential, just like its Single Quinta label.

AWARDS

SILVER - San Francisco International Wine Competition 2013

SILVER - International Wine Challenge 2013

SILVER - Concours Mondial Bruxelles 2011

SILVER - International Wine Challenge 2011

PRODUCTION

Year - a blend of high-quality harvests aged an average of 6 to 7 years (hence the specification "Fine", "Finest" or "Reserve" Tawny to indicate a step up from a basic Tawny, for which Tawny Port wines with at least 3 years of age can be blended in).  

Grapes - Touriga Nacional, Touriga Franca, Tinta da Barca, and Rufete.

Terroir - schist soil, Mediterranean climate (low, yearly rainfall and dry, hot summers), grade A classified vineyards. 

Winemaking - hand-picked, estate-grown grapes undergo pre-fermentation line-up maceration with 3-4 hours per day of foot-treading in traditional lagares for 2 days followed by 2 days of temperature-controlled fermentation, by which the grapes' natural sugar is consumed and turned into alcohol by native yeasts. When the natural sugar levels decrease by half, we stop fermentation via fortification with grape brandy. The Port wine is then aged for a minimum of 6 years in neutral, French oak, 500 liter (130 gallon) puncheons and 225 liter (60 gallon) barrels before blending with other 6 to 7-year-old Tawny ports.

Annual Production - 14,000 bottles

Alcohol - 19.5%

TASTING

See -  brownish with amber highlights.

Smell - mixed dried fruits (strawberries, figs, hazelnuts, and walnuts), notes of tangerine, cinnamon, and curry.

Sip - fresh hazelnuts and almonds with some licorice, stewed strawberries and plums, some more youthful structure to maintain an intense half-mouth, sweet, long and persistent finish.

Enjoy - now or within 3 years, chilled (10°C/50°F) with endless versatile pairings; roasted nuts (hazelnuts, almonds), savory marmalades (onion or mushroom) or spreads (foie gras, pork rillettes, chicken liver), with appetizers (bacalhau brandade stuffed gougères with romesco sauce), hard, aged cheeses (comté, parmesan), and cream, baked orchard fruit, or caramel based desserts (crème brûlée, apple or pecan pie) or simple mixed into a fresh melon, strawberry, banana fruit salad.