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Passadouro Reserva 2017

75cl / 13.5% Vol
Passadouro Reserva 2017

Quinta do Passadouro, with roots dating back to the 18th century, has long been renowned for its Port wines. Located in the Cima Corgo sub region, near the village of Pinhão, the estate benefits from an extreme climate, hot days and cool nights, that allows the grapes to ripen more slowly compared to other Douro regions, imparting a refreshing character to the wines. This unique climate contributes to the production of the highest quality crops. This wine has a deep, dark color that conveys its power. It is highly expressive, with concentrated aromas of wild berries, spices, and a touch of earthy minerality. The oak influence is well integrated, supporting a strong tannic structure. This wine will continue to evolve and improve with bottle aging over the years.

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Passadouro Reserva 2017
Passadouro Reserva 2017
€60.00
Ex Tax: €48.78
Passadouro Reserva 2017

Passadouro Reserva 2017

€60.00
Ex Tax: €48.78
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Fact Sheet
Ageing The wine is aged in French oak barrels of 225 litres for 12 months, 20% in new barrels, 10% from barrels of one vintage, 70% from barrels of two vintages.
Fluid 75cl
Alcohol % 13.5%
Country Portugal
Producer Quinta do Passadouro
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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