Founded in 1880 by Adriano Ramos Pinto, this Port House has always had a pioneering spirit – from the distinctive and stylish ‘art nouveau’ advertising from the 1900s to the continuing wide ranging vineyard research with results that have benefited the whole port trade. Champagne Louis Roederer, now the majority shareholder, perpetuates this philosophy and ensures continuity in a company renowned for wine-making excellence.
Vineyards Ramos Pinto holds the largest proportion of vineyards in relation to its production, giving it a high degree of control over viticultural methods and harvest timing. The house tends 187 hectares of prime vineyards in the Alto Corgo and Douro Superior areas of the famed Douro region, the mountainous valley formed by the Douro River and its tributaries.
Winemaking Crushed by foot in the winepress, the grape fermentation process lasts around four to five days. The fermentation is stopped by the addition of 20% spirit. Lastly, the wine is racked. It does not undergo any hot or cold treatment or filtration.
Vintage Information 2011 was marked by low rainfall and relatively cool temperatures, with exception of the early summer heat wave. In fact, germination and then flowering occurred two weeks earlier than in 2010, giving rise to large growth spurts at the end of April. This advance was maintained throughout the summer, forcing harvest to start in early August. In Ramos Pinto history, this was the earliest harvest ever recorded.
Tasting Note A fragrant aroma of well ripened fruit; supple and polished tannins give structure and length on the palate, with a rich sweet flavour and crisp mineral freshness. Herbal and dark fruit notes on the aftertaste. Will be at its best 2020 – 2040.
Food Pairing A classic Vintage Port, to be enjoyed with strong creamy cheeses, mild fruit, or just savoured by itself.
Serving Suggestion The wine should be opened and decanted two hours before being served, from 18º to 22ºC. For storage, the bottle should be laid horizontally in a cool place away from light.
