WHAT WE ARE

Quinta das Amendoeiras has been in the hands of the Negreiros family since the 1940s, but it wasn’t until 2019 that we started receiving guests. Over the years, our profile as hosts has been consolidated as we’ve travelled along the way.

OUR WINE

The grapes are harvested by hand and transported in boxes of no more than 20kg (so that they don’t crush under their own weight) to the cold store. From the cold store they go to the cellar. This prevents the grapes from fermenting and oxidising before they reach the destemmer and gives us more time to work the grapes during maceration. After destemming, the grapes are trodden (by human feet) in granite presses.

The choice of human treading is not a traditionalist fetish – it’s an oenological choice (to this day, no better way has been found to crush the grapes without crushing the stalks and pips). After crushing, the must is inoculated with selected yeasts. The fermentation temperature is controlled. After alcoholic fermentation, the wine undergoes spontaneous malolactic fermentation. Once all the wine has been tasted, the batches that will go to wood are chosen.

Negreiros 2019 aged for 10 months in 1st, 2nd and 3rd year French oak casks. We always leave part of the wine in stainless steel to ensure that the wood ageing never overpowers the richness of the Douro grapes.