The manufacture of wine is antique and basically remains as it was in ancestry.
Wines from Quinta da Penina come from its own grapes, grown in Integrated Crop Management, with full respect for the environment, carefully selected at several farms, handpicked into 15 kg boxes and transported quickly to the winery.
The Quinta da Penina wines are always made from individual grapes and only after they have been finish and analyzed, they are blended in categorized sets.
Table wines can be red, rosé, white, sparkling and sweet. In the North of Portugal they produce also a special wine called Vinho Verde (Green Wine). Quinta da Penina produces only red, white and rosé.
The production of red wines is characterized by the alcoholic fermentation is processed with the juice, pips and skins altogether usually at a controlled temperature of 26/28°C. Before the start of alcoholic fermentation we can let the must macerated at a temperature of approximately 17/18 ° for 3 / 4 days.
HARVESTING, DESTEEMMING, CRUSHING ? ALCOHOLIC FERMENTATION ? COLD AND HEAT STABILIZATION ?SECONDARY FERMENTATION AND BULK AGEING ? MALOLACTIC FERMENTATION ? LABORATORY TESTS ? BLENDING AND FINING ? PRESERVATIVES? FILTRATION ? BOTTLING
Rosé wines, are increasingly becoming fashionable; they are made from red grapes juice through a fermentation process similar to that of white wine. Its flavor is the result of a balance between lightness and softness of white wine and red fruit smell of red wine. Rosé wines can be achieved through 3 methods.
One passes through the blending (sangria) of must of red grapes that you want to improve the concentration of color, resulting in this case a more alcoholic darker and rosé wine.
Another technique is from grapes left to macerate for several hours, proceeding then to blending (sangria).
Nowadays to obtain more and higher quality rosés we used the technique of soft pressings, with some maceration, controlling the color and taste through the degree of pressure used.
HARVESTING, DESTEMMING AND CRUSHING ? SANGRIA/EXHAUSTION ? COLD AND HEAT STABILIZATION ? SECONDARY FERMENTATION AND BULK AGING ? LABORATORY TESTS ? BLENDING AND FINING ? PRESERVATIVES ? FILTRATION ? BOTTLING
The process of making white wines differs from that of red wine; after desteeming and crushing the grapes the grape must is conducted into stainless steel vats where alcoholic fermentation takes place at temperatures around 15ºC. The winemaking of white wine doesn't undergo the process of malolactic fermentation because we pretend the wines slightly acid and fresh.
HARVESTING, DESTEMMING, CRUSHING AND PRESSING ? COLD STABILIZATION AT 12ºC ? FERMENTATION AT 15º/16ºC ? LABORATORY TESTS ? BLENDING AND FINING ? FILTRATION ? BOTTLING
The schemes presented above are basic, but in each winemaking there can be applied new techniques to improve the wines final profile. The stages of the reds are usually in French or American oak barrels. Nowadays, some wineries also use oak barrels to produce white wines, especially during fermentation.
Current brands from Quinta da Penina: Foral de Portimão, Quinta da Penina.
The first red wines appeared in 2005 with the brands Foral de Portimão Selected Harvest, Reserve and Petit Verdot (single variety).
In 2007 another brand came out, João D'Arens, in honor to the writer and first native of Portimão to be Presidente da República of Portugal, Manuel Teixeira Gomes.
In his book “Blue August" (Agosto Azul), refers to the existing vineyards on the site of João D'Arens, which is a place between Alvor and Portimão, near the sea.
In 2008, Quinta da Penina produced the first white wine with the varieties Arinto and Crato Branco.
In 2009, was produced the first Rosé, from Petit Verdot, and a new red, Foral de Portimão DUO, being prepared with a blend of Cabernet Sauvignon and Alicante Bouschet.
Since 2005 production has been increasing. Now stands at about 40,000 bottles per year. The winery, located in Quinta da Penina can be visited as well as its vineyards with or without wine tasting. Visitors can purchase wine with discount.
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