Ramos Pinto 2007 Vintage Port.
Ramos Pinto was founded in 1880 by brothers Antonio and Adriano and has always had a pioneering spirit. In the early 20th century it became noted for its innovative and enterprising commercial strategies including the distinctive art nouveau advertising campaign. Ramos Pinto is run today by the heirs of these two energetic vintners: Jorge Rosas, Export Director and João Nicolau de Almeida, the oenologist who was responsible for officially identifying the five key grape varieties. In 1990 Ramos Pinto became part of the Champagne Louis Roederer group, which shares a similar family owned history and has since enjoyed significant investment and further improvements in quality. Ramos Pinto Port wines are vinified at Quinta do Bom Retiro, one of four Quintas the company owns along with Quinta da Urtiga, adjacent to Bom Retiro, Quinta da Ervamoira: in the far upper Douro and Quinta dos Bons Ares: a cooler site with some of the highest vineyards in the Douro. Ramos Pinto enjoys the distinction of holding the largest proportion of vineyards in relation to its production, giving them a high degree of control over viticultural methods at harvest time. The House tends 187 hectares (460 acres) of prime vineyards in the Alto Corgo and Douro Superior areas of the famed Douro region, the mountainous valleys formed by the Douro River and its tributaries. Grapes for the Ramos Vintage Vintage Port are trodden by foot in traditional stone lagers and this this age-old technique allows for the juice of the fruit to be extracted more efficiently and less violently. After having concluded the first steps of vinification, the wines are transported to the historical wine cellars at Vila Nova de Gaia, where they undergo a long ageing process.
Ramos Pinto 2007 Vintage Port is made from a blend of grapes: 55% Touriga Nacional, 35% Touriga Franca and 10% Tinta Roriz from old, established vineyards. The wine is aged for 20 months in oak or chestnut vats prior to bottling. Residual sugar 75.9 g/L.
Should be opened two hours before serving and decanted.