# Quinta do Infantado Porto Ruby (NV)

- **Producer:** Quinta do Infantado
- **Colour:** red
- **Type:** fortified
- **Grapes:** Touriga Franca, Touriga Nacional, Tinta Roriz
- **Region:** Douro, Portugal
- **Style:** Classic
- **Alcohol:** 19.5%
- **Average price:** €20
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–16 °C
- **Aromas & flavours:** cherry, plum, raspberry, blackberry, smoke, leather, chocolate, coffee

## About this wine

Quinta do Infantado was established in 1816 by Prince D. Pedro IV. Owned by the Roseira family since the late 19th century, Infantado made history in 1979 by becoming the first estate to bottle its own Port at the quinta in the Douro Valley rather than shipping bulk wine down-river to Vila Nova de Gaia. Quinta do Infantado is famous for its house signature 'Meio-Seco' (medium-dry) style, crafting Ports with lower residual sugar that express the terroir of their Class A vineyards in the Cima Corgo sub-region.

## Interesting facts

- First producer to bottle Port at the estate in the Douro Valley instead of shipping it to Vila Nova de Gaia.
- Features a signature 'Meio-Seco' (medium-dry) style with around 70 g/L residual sugar, drier than typical Ruby Ports.
- All estate parcels used for this Port are rated Class A, the highest rating in the Douro classification system.

## Food pairing

Port pairs exceptionally well with rich, salty cheeses where the fruit sweetness and acidity cut through richness and balance saltiness. Dark chocolate and dark fruit desserts align seamlessly with the natural fruit profile and sweetness level without overwhelming the palate.

## Wine making process

Sourced from Class A estate parcels planted on poor, stony schist soils. Hand-harvested grapes are partly destemmed and fermented in traditional stone lagares with foot-treading alongside tank fermentation. A longer fermentation converts more natural grape sugars to alcohol before fortification with 77% ABV grape spirit. Aged in traditional large oak vats (tonel and balseiro) for an average of 2 to 3 years before bottling.