Vinha do Ujo was planted before 1930 on pre-phylloxera horizontal terraces and the land is supported by small schist walls. With more than 25 grape varieties, diversity is ensured and is only achievable in vines as old as these. They are spread over small north-facing terraces with an altitude that varies between 180 and 210 meters. These vines are curated year after year by the experienced hands of those who have lived in the Douro for generations.
Tasting Notes: With an appealing ruby colour, this Quinta da Boavista Vinha do Ujo is inviting at first sight. Subtle at first, it unravels its character in the glass. With notes of wood intertwined with fine notes of spice, it enraptures for its aromas of blueberry and other wild berries. Delicate at first, it quickly takes over the mouth, revealing its multiple features in a subtle and exhilarating way. A wine that impresses for its length.
Vinification: To ensure the prevalence of the variety’s characteristics and the full control of the process, at Quinta da Boavista we use manual harvesting and manual grape sorting processes, followed by a gentle berry de-stalk and crush. Grape fermentation takes place in new 500 litre French wooden barrels. After a period of maceration, the resulting wine continues its ageing for 16 months in 225 litre barrels also of French oak. All our wines are sealed under natural cork. Wines are not filtered or cold-stabilized and that is why they can produce a sediment with age.
Gastronomy: Perfect with red meat, game or cheese dishes. Best served at 16ºC-18ºC.
Winemakers: Rui Cunha and Jean-Claude Berrouet.
Awards: 95/100 Robert Parker
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