A poised, full-flavoured Douro red from the rugged schist slopes of Quinta da Leda, balancing vibrant dark brambles, cocoa, and subtle cedar spice with Atlantic freshness.

Tasting Notes & Food Pairings

Pours a deep, glowing ruby with violet glints. On the nose, it opens up with a fragrant mix of ripe black cherries, wild blackberries, and fresh strawberries, supported by notes of dark cocoa, dried rock rose, and gentle cedar spice.

On the palate, it delivers classic Douro depth without feeling heavy or overdone. Juicy forest fruit and redcurrant flavours are held together by crisp, energetic acidity and fine, gravelly tannins from the schist soils. Subtle nuances of clove, bay leaf, and tobacco box unfold across a fresh, savoury, and persistent finish that keeps you coming back for another sip.

Food Pairings:

Built for honest, flavour-packed cooking. It is a treat alongside slow-braised Scottish lamb shanks, roast venison with root veg, or a prime ribeye steak cooked over coals. If you fancy comfort food, pair it with a rich mushroom and lentil cottage pie or a wedge of well-matured cheddar.

About the Producer

Casa Ferreirinha is the historic outfit that put dry Douro table wine on the world map. Founded on the pioneering legacy of Dona Antónia Adelaide Ferreira—affectionately known as 'A Ferreirinha'—the house turned Douro winemaking on its head in 1952 by launching the iconic Barca-Velha, proving that the region's steep terraced vineyards could produce world-class unfortified reds just as easily as fine Ports.

Today, head winemaker Luís Sottomayor leads the estate with the same steady, restrained approach. While the Douro sun can easily bake wines into oversized fruit bombs, Sottomayor focuses on timing, site selection, and natural acidity to create bottles with genuine character, stamina, and drinkability.

Vineyard & Winery

Viticulture & Terroir:

The fruit is sourced exclusively from the Douro Superior—the wild, remote eastern stretch of the valley, only 12 kilometres from the Spanish border. The backbone comes from the rolling slopes of Quinta da Leda, directly under Callabriga hill (named in honour of an ancient Roman settlement). The vines are bedded into vertically fractured schist rock, forcing root systems deep underground in search of moisture and minerals during the arid summer heat. The 2023 growing season was marked by a restorative wet winter and moderate summer temperatures, yielding small, concentrated berries with excellent natural freshness.

Winemaking & Maturation:

Hand-harvested fruit was vinified at Quinta da Leda’s gravity-fed modern winery. Following full destemming and gentle crushing, the grapes underwent temperature-controlled fermentation in stainless-steel vats, followed by extended skin maceration to extract silky, polished tannins. The wine was matured for 12 months in oak barrels—75% seasoned French oak and 25% new American oak—lending light touches of spice and toast without muffling the pure fruit character. Gently filtered and bottled without animal fining agents.