Quinta Do Ferro Espumante

Description

Quinta do Ferro was a pioneer from its foundation in 1999, the first winery in the Vinho Verde region built and designed from scratch to produce sparkling wine, and it remains a benchmark producer of sparkling wine there. The vineyard sits in a special microclimate on granite soil with schist outcrops, at 400 m altitude, nicknamed the “ribeirinha vineyard” from which grapes are harvested for the Quinta do Ferro Espumante Tinto. Grapes are hand‑picked into 12‑kg crates, destemmed and crushed in a small press; after foot‑pushing the must stays in contact with the skins for 24 h. Alcoholic fermentation lasts about 12 days, with foot‑pushing and temperature control, followed by natural stabilisation and a minimum of 12 months on fine lees. The second fermentation occurs in bottle using the Classic Method, and the wine matures for at least 12 months in cave. Serve at 8–10 °C with complex dishes and fatty meats such as suckling pig, and it also pairs nicely with pasta and pizza.