Ramos Pinto is one of the Douro's most respected Port houses, established in 1880. Duas Quintas (Two Estates) is their table wine range, showcasing the region's potential for dry wines beyond fortified Port. This white blends indigenous Douro varieties including Rabigato and Viosinho from high-altitude vineyards, fermented in stainless steel to preserve freshness. The 2023 vintage is vibrant and aromatic.
Citrus, white peach and floral notes with subtle minerality. Medium bodied with bright acidity and a clean, refreshing finish. There's purity here with the distinctive character of native Portuguese grapes, showing something different from international varieties. Crisp and lively with good tension. Clean, mineral-driven finish.
Serve well chilled (8-10°C). Pairs well with grilled fish, seafood, salads, or works nicely as an aperitif. The freshness and acidity make it versatile with food. Drink within 2-3 years while the fruit is vibrant.
Wine characteristics
Portugal
Arinto, Rabigato, Viosinho
2023
Ramos Pinto
13.0%
Standard - 75cl
Cork
Tips
How to serve?
Serve chilled
Goes well with
Aperitif
Goes well with
Cheese
Goes well with
Fish
Goes well with
Pork
Goes well with
Poultry
Goes well with
Salads
Goes well with
Shellfish
Goes well with
Tapas
Discover
Ramos Pinto were the original pioneers of quality winemaking in the Douro, a legacy that lives on today and has been adopted throughout the region. Duas Quintas gets its name from the two estates the fruit is grown for the wines – Quinta de Ervamoira and Quinta do Bons Ares. Ervamoira lies in a rocky area on the banks of the river Côa, where the weather is hot and dry. This adds density and body to the wines. It was the first Quinta in the Douro where, in contrast to tradition, individual vineyard blocks were planted with a single variety, selected for the grape’s most appropriate soil and climate. Bons Ares is a granite vineyard of higher elevation with cool growing conditions, adding freshness and vivacity.
Plot by plot, the grapes are tasted in the vineyard until the time is right for harvesting. Once in the winery, the grapes are sorted by variety and plot, then the whole bunches are cold macerated for 24 hours before being gently pressed. The must is fermented in underground vats, mostly of stainless steel; just 10% is fermented in a mix of French and Austrian oak vessels of varying capacities. The wine is then aged on its lees until bottling in the March or April after the harvest.
