# Atelier Vinho Tinto (2018)

- **Producer:** Quinta do Romeu
- **Colour:** red
- **Type:** still
- **Grapes:** Touriga Nacional, Alicante Bouschet
- **Region:** Douro, Portugal
- **Style:** Natural
- **Alcohol:** 13.5%
- **Contains sulphites:** Yes
- **Aromas & flavours:** wildflower, berry, resin

## About this wine

The Atelier Vinho Tinto is a product of Quinta do Romeu's experimental 'Atelier' range, a series dedicated to exploring unique vineyard expressions. Produced in the Douro DOC of Portugal, this red wine is crafted from a blend of 90% Touriga Nacional and 10% Alicante Bouschet. The estate, Quinta do Romeu, has been family-owned since 1874 and is recognized for its commitment to organic and biodynamic farming, focusing on indigenous Portuguese grape varieties. This specific wine originates from a co-planted parcel within the estate's vineyards, located in the northeastern part of the Douro region, known for its shale schist and quartz soils.

## Interesting facts

- The 'Atelier' range signifies a 'workshop' for winemaking experimentation.
- This wine explores a specific co-planted parcel of grapes.
- Quinta do Romeu has been certified organic since 1997.
- The estate focuses exclusively on indigenous Portuguese grape varieties.

## Food pairing

The wine's structure and the presence of Touriga Nacional suggest it can handle richer dishes. The potential for forest-like notes and berry undertones can complement gamey meats and earthy flavors. The tannins, though not explicitly detailed, would typically pair well with protein and fat, while the wine's essence of resin and sap could echo herbal notes in food.

## Wine making process

The Atelier Vinho Tinto is a result of experimental winemaking at Quinta do Romeu. The grapes, a blend of 90% Touriga Nacional and 10% Alicante Bouschet from a co-planted parcel, were 100% destemmed and underwent spontaneous fermentation with indigenous yeasts in open granite tanks without temperature control. Following fermentation, the wine was aged for six months in used 500-liter barrels. The estate practices certified organic viticulture and focuses on minimalist winemaking techniques, including minimal sulfur additions, to express the unique character of the vineyard.