Esteva Douro 2019
Esteva Douro on the nose is perfumed and intense, with floral notes of rose, spicy notes of black pepper and aromas of red fruits. It is smooth on the palate, with well-integrated acidity giving exceptional freshness and vivacity. Polished tannins support floral aromas and fresh red fruits. The finish is elegant and balanced.
Antónia Ferreira. Affectionately nicknamed 'Ferreirinha' by her countrymen, the house pays homage to her memory and was the first house in the region dedicated to making light wines. Purchased by Sogrape in 1987, it has 520 hectares of vineyard in the Douro in all of its three sub-regions: Lower Corgo, Upper Corgo and Douro Superior. The winemaking is headed up by Luís Sottomayor, who restrains the Douro’s natural exuberance to produce wines that have a freshness, like Esteva and Papa Figos, allied to a lovely depth and texture, as with Vinha Grande Tinto and Quinta da Leda.
The Esteva Douro Tinto is made primarily from grapes from the Quintas do Caêdo, Seixo and Porto estates, located in the Pinhão area, as well as grapes from surrounding areas at higher altitudes. The soil in the Douro Valley is made up of schist - a slate-like metamorphic rock that is poor in nutrients and has useful water retention properties.The poor quality of the soil forces the grapes to produce low yields but in turn very high quality grapes.
Winter was particularly dry and mild. Strong and persistent rainfall from the end of winter continued into spring, accompanied by periods of low temperatures. These factors affected flowering in lower-level zones. The high rainfall resulted in a reduction in the quantity of grapes produced. Summer was mild, with some spikes in temperature, and nights were generally cool. These conditions contributed to a long and balanced maturation, which, in turn, produced wines of superior quality.
The bunches were harvested by hand and vinified at the winery at Quinta do Seixo. After destemming and gentle crushing, the grapes were fermented in stainless steel tanks, with pumping over, at a controlled temperature of 25°C in order to preserve aromatics. Maceration was followed by malolactic fermentation in strictly controlled conditions to soften acidity.