Casa Ferreirinha`Vinha Grande' Douro

Casa Ferreirinha`Vinha Grande' Douro

Named after the legendary Dona Antónia Ferreira, one of the formidable widows of the world of wine.


Country, Region
Portugal, Douro
Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Barroca
Food friend
Sirloin with peppercorn sauce

Additional Details

Tasting Notes

Deep ruby in colour. On the nose, this wine showcases intense aromas of blackberry, red cherry and plum alongside floral nuances and savoury notes of balsamic, tobacco box and spice. Velvety tannins and a well-integrated acidity on the palate with a long, harmonious finish.

Producer details

Casa Ferreirinha was the first Douro producer dedicated entirely to making table wines, rather than Port. Its origins date back to 1952 when Fernando Nicolau de Almeida produced the first ever vintage of Barca-Velha and kickstarted the quality revolution in Douro table wines. Named after the legendary Dona Antónia Ferreira, one of the formidable widows of the world of wine, Casa Ferreirinha pays homage to the memory of this visionary woman. Today, the winemaking team is headed up by Luís Sottomayor, who restrains the Douro’s natural exuberance to produce wines that have a vibrant freshness allied to a lovely texture and depth.

In the vineyard

The Touriga Franca, Touriga Nacional, Tinta Roriz and Tinta Barroca grapes were sourced from vineyards in the Cima Corgo (including Quinta do Seixo) and vineyards in the Douro Superior (including Quinta da Leda). The grapes from the hotter Douro Superior bring structure and body to the blend, whilst the grapes from the Cima Corgo contribute elegance and acidity. Soils in the Douro are composed predominantly of schist, a slate-like rock which fractures vertically, allowing the vine roots to dig deep to access water and nutrients to sustain them through the Douro summers.

In the winery

Vinified using state-of-the-art winemaking technology at both the Quinta do Seixo winery in the Cima Corgo and the Quinta da Leda winery in the Douro Superior. The grapes were destemmed and crushed prior to fermentation in temperature-controlled stainless-steel tanks with regular punch downs and pump overs. An extended maceration on the skins ensured optimal extraction of colour, flavour and tannin. The wine was then transferred to used French oak barrels and aged for around 12 months before the final blend was assembled and then bottled.

Food Recommendations

Perfect accompaniment to Sirloin with peppercorn sauce.

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12 bottles minimum
Within 10 miles of Hattersley Wines, Bakewell, Derbyshire

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