x
  • Country ranking ?

    251
  • Producer ranking ?

    18
  • Decanting time

    1h
  • When to drink

    now to 2030
  • Food Pairing

    Lamb Loin with Carrot Risotto

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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Reviews and Awards:
. 16 points in Vinho Grandes Escolhas;
. 15,5 points in Revista de Vinhos;
. Silver medal Concours Mondial de Bruxelles 2014 (2012);
. Bronze medal International Wine & Spirit Competition 2014 (2012);
. Bronze medal International Wine Challenge 2014 (2012);
. Silver medal Vinalies Internationales 2014 (2012);
. Bronze medal Decanter World Wine Awards 2013 (2011);
. Gold medal Vinalies Internationales 2013 (2011);
. Bronze medal International Wine & Spirit Competition 2013 (2011);
. Bronze medal Decanter World Wine Awards 2012 (2010);
. Silver medal Hong Kong International Wine & Spirit Competition 2012 (2010).

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The Story

Winemaking:The grape bunches were hand-picked and vinified using the most advanced technology. After soft de-stemming and crushing, the grapes fermented in stainless steel tanks, with pumping-over and skin maceration at a controlled temperature of 28ºC. Following maceration, and tank by tank, the wine was separated from the masses, with the yield from pressings kept separate. Finally, winemaking ends with malolactic fermentation, which took place under ideal hygiene and temperature conditions. Following the final fermentations, the blend selected remained in stainless steel tanks throughout the winter. During this period, and benefitting from low natural temperatures, a natural clarification was obtained through sedimentation of the coarse particles. At the end of the winter, the wine underwent its first racking, with the separation of sediment. Approximately 25% of the blend matured for about 12 months in used French oak barrels, and therefore, after a finishing fining, in mid-November the wine was ready to be bottled.

 

Grape Varieties:
Touriga Nacional,Touriga Franca,Tinta Roriz,Tinta Barroca

Store and Serve Advices:
It was made to be drunk young. However, it will maintain its quality for some years after the vintage, provided it is kept horizontally and in a dark, dry and cool place. Although ready to drink now, this wine will develop further in the bottle. In order to preserve its highest quality, Papa Figos was bottled without cold stabilization, and so it is normal that it may develop a slight deposit with time. Serve between 16ºC-18ºC.

Food Pairing:
Ideal with all types of poultry and game, various meats, smoked pork and cheese.

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Vintage 2019

2019 was a year to celebrate the Douro’s remarkably resilient grape varieties in an unusually dry year. Our ability to closely monitor their varying maturation cycles and adjust our picking schedule accordingly meant we were able to deliver the best expression of the different varieties. 

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Origin

Porto, Douro
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