The diversity of grape varieties and terroir in the Douro region produce unique and distinctive wines. Typically Touriga Nacional, Franca and Tinta Roriz.
A DOC Douro wine (Denominação de Origem Controlada do Douro), is the certified official and exclusive naming for wines produced in the Douro Region of Portugal.
This region and our Quinta do Beijo is known for producing high-quality red, white, and rosé wines. The DOC designation is a guarantee of quality and authenticity, indicating that the wine has been produced according to specific regional regulations.
The production process for a DOC Douro wine can vary depending on the style of wine (red, white, or rosé).
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A taste of Douro
We follow a traditional wine making process while applying high quality standards to our production.
step 1
Selection and Harvest
Grapes are hand-harvested during the harvest season, normally during September and October. The selection of grapes is crucial, choosing those that are ripe and healthy.
step 2
Destemming and Crushing
Grapes are destemmed to separate the grapes from the clusters. They are then crushed to release the juice.
step 3
Fermentation
The resulting must is transferred to fermentation tanks. Fermentation can occur in stainless steel tanks or traditional stone lagares, where foot treading is still practiced in our winery for certain types of wines.
step 4
Maceration
For red wines, maceration may occur, allowing the grape skins to remain in contact with the must to extract color, aromas, and tannins.
step 5
Aging
Some DOC Douro wines undergo a period of aging in our Quinta do Beijo French oak barrels. The time and type of barrels may vary, influencing the complexity and flavor of the wine.
step 6
Bottling
After adequate aging, the wine is bottled. Some wines may be bottled young to preserve their freshness, while others are bottled after a longer aging period.
Throughout the process, we adhere to rigorous quality regulations to ensure that the wine meets the standards of the designation of origin.