The new Quinta do Espinho project started nearly 30 years ago. Located at the mouth of the Távora with the left bank of the Douro, the vineyard and wine-producing property are now entering a new chapter, one that asserts its modern take on a traditional style of Douro wine production.

In 1985 one of the branches of the Macedo Pinto family tree decided to implement a recovery plan for Quinta do Espinho. Over 30 years have passed and, since then, much has changed, and for the better. Instead of the old terraces (“Patamares”) that died out and were abandoned during Phylloxera, we can see modern “Patamares”, planted with the most suitable single grape variety plots.

Besides the vineyard quality, the daily life of the farm is based on the principles of sustainable management, the maintenance of corridors of ecological compensation and increase of biodiversity, orchard areas, orchards and weeds.

Nowadays, all our wine is vinified in our own cellar (recovered and restored to the image of the original 18th century), using the most modern wine technologies, under the expert eye of our winemaker.

This is a project that still has a way to go, thus investing in the next generation is vital for the long-term prosperity of the Quinta do Espinho. Both generations think confidently that the past investments in grapes, “terroir”, and enology and viticulture practices, now reflects the wine quality, full of Douro’s characteristic profile of richness and complexity, and that the key strategy to its success is to foster synergies with external entities and other producers.

That’s the new challenge!

Quinta do Espinho wine making process extends from the selection and carriage of grapes to the winery in containers of up to 25-kg (55 lbs.) to ensure that they are kept in perfect condition, to their evaluation on arrival to the winery, and inspection on sorting tables before being de-stemmed, placed in thigh-deep granite treading tanks (known as “Lagares”) or stainless steel tanks to threading and mechanical extraction. Under temperature control, fermentation takes place for up to 7 days. After the primary fermentation of red grapes, the free run wine is pumped off into stainless tanks and the skins are gently pressed to extract the remaining juice.

In small quantities, high-quality wine brandy (Aguardente) is produced with the leftover grape pomace.

Time of harvest (vintage) decision is taken just days ahead of its start

Grapes maturity condition is evaluated against a set of regulated quality parameters (determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels) that ensure the production of high quality wine. The abovementioned parameters differ according to several terroir factors (berry size, grape yield.

Food-grade plastic harvest bins are made available along the vineyard for onward transportation

In preparation for harvesting by hand, design-smart agricultural containers of up to 25-kg (55 lbs.) are placed along the vine lines, in a long and meticulously planned job. Later, the containers of grapes are brought back to the cool stone buildings of the “adega” (winery) on a flatbed truck.
In the old days, working hours from sunrise to sunset, men carried the grapes in 70-kg (150 lbs.) wicker baskets on their backs, across “patamares” (terraces).
50-kg (110 lbs.) deep woven wicker baskets were used in the old days, carried on the back by laborers along the !patamares”.

Grape picking is all done by hand, after what they’re carefully put into buckets and plastic containers. Mechanical harvesting along “patamares” is virtually impossible. Besides, hand-picking grapes allow for the knowledge and discernment of the worker to pick only healthy bunches and the gentler handling of the grapes.

Tinta Roriz (“tempranillo”) waiting for inspection (to make sure no foliage goes into the wine)

Grapes are to be gently de-stemmed in order to keep each individual grape as intact as possible. For this, it is important that they spend as little time as possible out in the vineyard once they have been picked.

Wine fermenting under a cap of skins in its fermentation vessel (shallow stone “lagar” in Quinta do Espinho)

We favor the combination of the traditional method of winemaking and temperature control, in “lagares” with the most modern winemaking and maturation technology. Under temperature control, fermentation takes place for up to 7 days, after what the product is transferred to stainless-inox containers with thermoregulation. Our wines reflect the investments made in the recovery of the old “lagares” and a state-of-the-art winery.