2 Suggestions from the Douro to toast on Father’s Day 

 Lavradores de Feitoria and Quinta do Pôpa, two Douro producers associated with APENO, launch their suggestions for Father’s Day. 

 To celebrate and toast your father on this very special day, the Douro wine producer Lavradores de Feitoria suggests a wine from the terroir range – Quinta da Costa das Aguaneiras red 2018. This is a wine where Touriga Nacional is embraced by Tinta Roriz, by Touriga Franca and a complex mixture of indigenous grape varieties, planted in Old Vineyards. Fermented in granite vats and aged in new French oak barrels for one year, it is a full and powerful wine. A tribute to typical Douro reds: full-bodied, with ripe fruit, complexity, structure and capacity for evolution. Already with the seal of quality from the world critics, translated into 90 Robert Parker points, the Quinta da Costa das Aguaneiras red 2018 has a vivid, intense and deep red color. On the nose, it is very fruity, intense and complex. There are aromas of ripe red fruit – such as blackberry, plum and light cassis – and notes of dried fruit and vanilla, resulting from aging in wood. On the palate, the first sensation is one of freshness, full of fruit and balance. With soft tannins, it has good acidity and an excellent structure, which provide a good fresh and long aftertaste. Promises longevity. 

 To celebrate and honor all parents, Quinta do Pôpa’s suggestion is its ex-libris ‘Pôpa Black Edition red 2018’. This is a wine, which, like its white counterpart, carries the soul of the Douro in a deeper and more authentic way, with the presence of Old Vineyards, expressing them in a lively and elegant style. Touriga Nacional (40%), Touriga Franca (40%) and Vinhas Velhas (20%), exclusive to the terroir of Quinta do Pôpa, are the secret behind ‘Pôpa Black Edition red’, a typically Douro wine, in creation, but with an elegance and finesse, which gives it great pleasure at the table. Manual harvest into 20kg boxes, transported to the cellar, for stalk removal, followed by crushing in a press, with the traditional foot-treading process. Alcoholic fermentation begins in the mills and ends in stainless steel vats. Part of the blend underwent post-fermentation maceration, with malolactic fermentation taking place in stainless steel vats. Stage in French oak barrels for 12 to 15 months. With a deep ruby color, the ‘Pôpa Black Edition red 2018’ has a very intense aroma of ripe wild fruits, such as blackberries and black cherries. Its complexity, which tends to reveal itself throughout the tasting, comes from aging in barrels, which give it notes of spices and exotic woods. In the mouth, present acidity, with firm and mature tannins, well involved in its body and volume, transmitting a good sensation of freshness. Long finish, intense and with excellent persistence.