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Quinta da Pedra Alta

‘Alta No. 10’ Ten-Year-Old Tawny Port, Quinta da Pedra Alta

Duoro, Portugal

Alta No.10 is an elegant, luscious, complex Tawny Port made in traditional granite lagars and aged in old casks.

This is the first Ten-Year-Old produced on the estate and is a fitting tribute to the positive impact João has had on the estate since he started in 2009.

As with all ports, blending is the key, and Pedra Alta uses a variety of aged parcels with different levels of sweetness and acidity, including a small proportion of some really old barrels (at least 40 years old). The aim is to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat, and the Pedra Alta acidity provides the focus.

Serve slightly chilled as an aperitif and as a perfect accompaniment to chocolate desserts or strong cheese.

Perfect to drink now, but will gain further complexity over the next 20+ years.

Whats in the bottle

Tinta Roriz, Tinta Barroca, Touriga Nacional, Touriga Franca

Single Bottle

£2600

12 Mixed Bottles *

£23.40

Save £2.60

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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Description

Quinta da Pedra Alta is located in Soutelinho-Favaios near Alijó in the Cima Corgo sub-region of the Douro Valley above the Pinhão River. The property has a long history dating back to at least the late 18th century and contains 3 of the granite markers (Feitoria) that were put in place for the demarcation of the Port region (1758 to 1761).

Quinta da Pedra Alta is the only single Quinta with 3 Feitoria on their property, and the area has always produced grapes for high-quality ports.

Following a renovation project that took place in the mid-90s / early 2000s, they began to make DOC Douro table wines.

Pedra Alta was purchased just ahead of the 2018 harvest by the new owners, whose aim was to help winemaker, João Pires, realise the full potential of this amazing piece of land.

Pedra Alta’s 35 ha of vineyards sit between 230 and 550 metres above sea level and are planted on different faces of the hills. This combination of variation of altitude and exposure to the sun helps to give perfect balance and complexity to the wines.

The grapes are handpicked, hand sorted and destemmed into granite lagars, where they are foot-stomped for up to four hours.  The must is then fermented by wild yeasts at temperatures ranging from 20-25°C, and spirit is then added at the appropriate time to stop fermentation. At the end of the maceration, the ferments are drained, pressed, and transferred to old port casks to undergo maturation before eventual blending and bottling.

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500ml

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