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.

Natural features of our “terroir”, strengthened by our decision of maintaining bush edges, orchard and forestry production areas, are fully expressed in our wine, olive oil and honey.

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”.

Quinta do Espinho grapes being harvested into a plastic bucket.

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.

Grapes are put into small plastic containers, which have a lot of aeration holes, so that grapes will not be crushed by their own weight and that that they do not get hot (or the wine will start to ferment naturally in the vineyard).
Containers are pulled into the shade once they’re full, awaiting the tractor to pull the final load into the cellar.
Transport to the winery by tractor with containers designed for grapes protection and easier stacking.

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.

Like so many times in the past, years of lower productivity may lead to exceptional wines. We believe 2016 to be one of these!
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