Wine has been made in the Douro since Roman times but it wasn’t until modern temperature control systems became widely available that high quality wine production was possible. Quinta de la Rosa was one of the first quintas in the Douro to make table wine from indigenous port grape varieties. Traditional port varieties, mainly Touriga Nacional (60%) and Touriga Franca (12%) with 8% Tinta Roriz, 5% Sousão and the rest (15%) come from old vineyard, mixed field blend. The grapes mainly come from the Lamelas vineyard planted by Tim Bergqvist more than 30 years ago. The terroir in the Douro is still largely unexplored and by making wines with harmony and equilibrium from our vineyards, we try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well defined wines without too much extraction, tannin or oak. Wines that are rich and full bodied whilst being fresh and lively with a good acidity and minerality. On the nose, very elegant with all the elements present in a subtle way – floral undertones, soft red fruit and light spicy notes. The 2017 is relatively light for a Douro wine, young and full of energy. The wine was fermented in small stainless steel vats and then matured in aged Allier French oak casks.