Casa Ferreirinha, 'Papa Figos' Douro Branco

  • Casa Ferreirinha, 'Papa Figos' Douro Branco
  • Casa Ferreirinha, 'Papa Figos' Douro Branco

Casa Ferreirinha, 'Papa Figos' Douro Branco


AVAILABILITY: 10 in stock

Grape 45% Rabigato, 20% Viosinho, 15% Arinto, 12% Códega, 5% Verdelho, 3% Moscatel, White Blend
Style Dry, White, Medium Bodied, Fresh, Floral, Citrus Fruit, Crisp
Country Portugal
Region Douro
Volume 75cl
ABV 12.5%
Dietary Vegetarian, Sustainable


Casa Ferreirinha's 'Papa Figos' Douro Branco is a bright lemon-yellow wine boasting an abundance of floral notes, citrus, and stone fruit aromas. It's crisp and elegant on the palate with a balanced acidity and subtle minerality. Ideal for enjoying as an aperitif or pairing with seafood or white meats.

About the Producer

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.

Vineyard and Winery

The grapes for Papa Figos Branco are picked from carefully selected sites in the Cima Corgo and Douro Superior at around 600 metres above sea level. The mountainous vineyards have schist soils with vines planted either in "vinha ao alto" vertical rows or on "patamares" terraces. Grapes grown at this altitude benefit from a wide diurnal temperature range, with hot days counteracted by cool nights, and the grapes undergo an ideal slow ripening process, accumulating great flavour intensity whilst retaining acidity.

After gentle crushing, the grapes were pressed and the must was then settled and racked off its gross lees. Fermentation took place at controlled temperatures between 16ºC-18ºC and lasted for around 20 days. Unoaked to preserve the bright fruit character, the wine went through careful fining and filtration before bottling.