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Passadouro Tinto 2019 75cl

75cl / 14% Vol
Passadouro Tinto 2019 75cl

Quinta do Passadouro is situated in the renowned Douro Valley, on the left bank of the Pinhão River. The estate is owned by the Bohrmann family in partnership with Jorge Serôdio Borges. Jorge’s winemaking philosophy centers around achieving balance, with particular emphasis on maturation and maintaining good levels of acidity.

In recent years, significant investments have been made to modernize the vineyards and equip the winery with the latest technology for producing high-quality still wines. However, Port wines are still produced using the traditional foot treading method in granite lagares. The wine's nose presents a beautiful blend of floral aromas and ripe blackberry fruit, creating a harmonious and elegant profile. On the palate, the freshness of the flavors and the complexity are seamlessly integrated. The finish is long and persistent, leaving a lasting impression.

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Passadouro Tinto 2019 75cl
Passadouro Tinto 2019 75cl
€26.00
Ex Tax: €21.14
Passadouro Tinto 2019 75cl

Passadouro Tinto 2019 75cl

€26.00
Ex Tax: €21.14
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
Fluid 75cl
Grape Variety 55% Tinta Roriz, 25% Touriga Francesa, 10% Touriga Nacional, 10% Field Blend from old vines.
Alcohol % 14%
Country Portugal
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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