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The Story

The hand-picked grapes, chosen from the plots with a better-balance of ripening were vinified at Quinta da Leda's winery. After full de-stemming and soft crushing they were taken to stainless steel tanks and/or robot-operated presses where fermentation took place with prolonged maceration and pumping-over under controlled temperatures. A long post-fermentation maceration ensued, with the aim of obtaining the finest aromatic extraction, which enabled the transfer of the grape skin quality components into the wine. Callabriga was taken to Vila Nova de Gaia between October and December, and its maturation went on for about a year in used, French (90%) and American (10%), oak barrels. The final blend was prepared from a qualitative selection made after many tastings, which made it possible to choose the best wines, by barrel and grape variety. The final blend underwent a slight filtering prior to bottling.

The vineyards of Ferreira can be found throughout the Douro region, which is divided into three sub-regions: the Lower Corgo with anAtlantic climate (an average rainfall of 900 mm,or 35 inches, and an average temperature of 18º C (or 64ºF); the Upper Corgo with a Mediterranean climate (650 mm rainfall, or 26 inches; and 20º C or 68ºF average temperature); and the Douro Superior with a Continental hot and dry climate (350 mm, or 14 inches, rainfall, and 22º C or 72ºF average temperature). The nature of the schist soil found in the steep hills along the Douro River is critical for the character of all Port wines.

Annual Production: 300,000 cases/3,600,000 bottles all products

Varieties Cultivated: Red: Touriga Nacional, Tinta Roriz, Touriga Franca, Tinto Cão, Tinta amarela, Tinta Barroca and other traditional varieties of the region White: Malvasia Fina, Códega, Viosinho, Gouveio, Rabigato and other traditional varieties of the region.

With the passing of time a deposit may develop. The bottle should be kept horizontally, in a dry and cool place. So as to reach its full potential, this wine should be opened 1-2 hours prior to serving. Serve between 16ºC-18ºC.

Food Pairing:
Ideally accompanies red meat, big game and intense cheeses. Rich and tasty, it always goes very well with rump-steak and asparagus.

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Written Notes

Casa Ferreirinha Callabriga 1995 This was the first vintage of Callabriga. Appearance: Medium mature. Intense. Calming. Nose: Classic nose, like a cross between an old Bordeaux and an old Dao wine. Great acidity. Lovely leathery maturity. Great nose. Cigar box aromas. Palate: Superb quality. Fairly tannic but fantastic acidity to carry the mature fruit. Great length. Old boot leather. Needs food.
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Origin

Porto, Douro
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