TERRUS
Our wine is made exclusively from the grapes grown in our own estate on the left bank of the Douro river valley. A family connection with this estate has crossed centuries. The wine is made in own adega at the heart of the vineyard.
The harvest is a celebration of the year’s work, with the selection and cutting all done by careful hands. The grapes are taken directly from the vineyard to the adega and processed on arrival to remove stems and release the fruit into the traditional granite lagares.
Fermentation takes place with foot treading the grapes normally twice each day for 7 to 8 days, according to temperature and other factors under the watchful eye of the winemaker.The wine is then moved to into stainless steel storage for the malolactic fermentation phase, after which it is transferred to barrels.
TERRUS develops for 12 to 18 months in a mixture of new and used French oak barrels and then blended. Afterwards it rests and develops in stainless steel storage for a few more months before bottling takes place. It is a slow and careful process!
TERRUS is only released after further years of development in bottle, when it may be enjoyed fully for its complexity and roundness, but with the structure to continue developing in bottle for many more years.
VINES
The vines were a replanting of the ancient vineyard and took place from 1999 to 2001. The first commercialisation of TERRUS took place in 2008 when the maturity of the vines and balance of the varieties had proved themselves in the 2005 harvest.
The area under vines is a little over 2 hectares, with an average of 3,500 plants per hectare. The vines are planted in terraces supported by traditional dry-stone granite walls, and the steep elevation ranges from 200m to 350m above sea level. The principal varieties comprise Touriga Nacional, Touriga Franca, Souzão and others under experimentation.
The orientation of the vineyard is predominantly towards the west and its soils are exclusively granitic.
The TERRUS vineyard is found in the parish of Barrô, which is in the Baixo Corgo, one of the 3 subsections of the Douro demarcated area. Beyond it and to the east lies the area of transition towards vinhos verdes.
The area under vines is a little over 2 hectares, with an average of 3,500 plants per hectare. The vines are planted in terraces supported by traditional dry-stone granite walls, and the steep elevation ranges from 200m to 350m above sea level. The principal varieties comprise Touriga Nacional, Touriga Franca, Souzão and others under experimentation.
The orientation of the vineyard is predominantly towards the west and its soils are exclusively granitic.
The TERRUS vineyard is found in the parish of Barrô, which is in the Baixo Corgo, one of the 3 subsections of the Douro demarcated area. Beyond it and to the east lies the area of transition towards vinhos verdes.
WINERY
The adega, which previously also incorporated an olive press, dates from the XVIII century and has been completely renewed and equipped with plant of the highest standard.
From reception of the grapes through wine making to storage, the winery occupies three levels following the steep fall of the land. At the top level, following reception and careful final selection, the broken grape mass is conveyed directly into the traditional, open granite tanks (lagares) where fermentation takes place - with treading by feet normally twice a day for 7 to 8 days.
Presses and stainless steel holding tanks are also situated at the middle level. All processing equipment is high quality, appropriate technology and designed for hygiene and easy handling. The result is well controlled vinification.
The lower level houses the oak barrels in which the wine develops for up to eighteen months. The oenologist, Francisco Montenegro, judges the type of barrel and dwell time on the basis of his regular tastings and analysis.
The wine benefits from a steady temperature in the winery, protected by 80cm thick double granite walls and effective thermal insulation of the roof. This is essential in a climate where the annual temperature range is normally 0º- 40ºC.
From reception of the grapes through wine making to storage, the winery occupies three levels following the steep fall of the land. At the top level, following reception and careful final selection, the broken grape mass is conveyed directly into the traditional, open granite tanks (lagares) where fermentation takes place - with treading by feet normally twice a day for 7 to 8 days.
Presses and stainless steel holding tanks are also situated at the middle level. All processing equipment is high quality, appropriate technology and designed for hygiene and easy handling. The result is well controlled vinification.
The lower level houses the oak barrels in which the wine develops for up to eighteen months. The oenologist, Francisco Montenegro, judges the type of barrel and dwell time on the basis of his regular tastings and analysis.
The wine benefits from a steady temperature in the winery, protected by 80cm thick double granite walls and effective thermal insulation of the roof. This is essential in a climate where the annual temperature range is normally 0º- 40ºC.
RED WINES
- TERRUS 2012 Tinto
- TERRUS 2011 Grande Reserva Tinto
- TERRUS 2010 Grande Reserva Tinto
- TERRUS 2008 Reserva Tinto
IDENTIFICATION
BRAND: TERRUS
REGION: Douro
WINE TYPE: Red
PRODUCER: Maria da Assunção FoyYEAR: 2012
TASTING NOTES
COLOUR: rubi red
AROMA: red fruit with spice
TASTE: red fruit, freshness, good accidity, tanins well balanced.
HOW TO SERVE: open in advance if possible or decant, temperature to your taste.
TEMPERATURE: to your taste (16-20).
GASTRONOMY: all meats and cheeses, some fish, vegetarian.
AROMA: red fruit with spice
TASTE: red fruit, freshness, good accidity, tanins well balanced.
HOW TO SERVE: open in advance if possible or decant, temperature to your taste.
TEMPERATURE: to your taste (16-20).
GASTRONOMY: all meats and cheeses, some fish, vegetarian.
OENOLOGY
HARVESTING DATE: september / october
VINIFICATION: in open granit tank with foot treading.
MATURATION: 12 months in french oak.
WINEMAKER: Francisco Montenegro
VINIFICATION: in open granit tank with foot treading.
MATURATION: 12 months in french oak.
WINEMAKER: Francisco Montenegro
CHEMICAL ANALYSIS
ALCOHOL: 13,5% vol.
TOTAL ACIDITY: 5,7
RESIDUAL SUGAR: 0,6
PH: 3,57
TOTAL ACIDITY: 5,7
RESIDUAL SUGAR: 0,6
PH: 3,57
VINE
SOIL: Granitic
CLIMATE: Mediterranean
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão, others.
VINE AGE: 12 years.
PRODUCTION: 6.000 bottles.
VITICULTURE TECHNICIAN: Luís Montenegro
CLIMATE: Mediterranean
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão, others.
VINE AGE: 12 years.
PRODUCTION: 6.000 bottles.
VITICULTURE TECHNICIAN: Luís Montenegro
HISTORY
The 8th harvest of this now mature vineyard. Traditional methods are followed with fermentation in granite tanks by means of foot treading.
A small number of animals were introduced in the quinta, donkeys and 5 sheep. They help to control weeds, distribute manure and the donkeys do occasional light tilling of the soil.
A small number of animals were introduced in the quinta, donkeys and 5 sheep. They help to control weeds, distribute manure and the donkeys do occasional light tilling of the soil.
IDENTIFICATION
BRAND: TERRUS
REGION: Douro
WINE TYPE: Red
PRODUCER: Maria da Assunção FoyYEAR: 2011
TASTING NOTES
COLOUR: rubi red
AROMA: wild red fruit and spices.
AROMA: wild red fruit and spices.
OENOLOGY
HARVESTING DATE: september / october
VINIFICATION: in open granit tank with foot treading.
MATURATION: 18 months in french oak.
WINEMAKER: Francisco Montenegro
VINIFICATION: in open granit tank with foot treading.
MATURATION: 18 months in french oak.
WINEMAKER: Francisco Montenegro
CHEMICAL ANALYSIS
ALCOHOL: 13,92% vol.
TOTAL ACIDITY: 5,5
RESIDUAL SUGAR: 0,2
PH: 3,69
TOTAL ACIDITY: 5,5
RESIDUAL SUGAR: 0,2
PH: 3,69
VINE
SOIL: Granitic
CLIMATE: temperate atlantic
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão predominant.
VINE AGE: 15 years.
PRODUCTION: 5.000 bottles.
VITICULTURE TECHNICIAN: Luís Montenegro
CLIMATE: temperate atlantic
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão predominant.
VINE AGE: 15 years.
PRODUCTION: 5.000 bottles.
VITICULTURE TECHNICIAN: Luís Montenegro
HISTORY
Bold, full bodied red brood Douro blend, offers complex flavours of black plum, anise, clove, pepper and dry rocks.
Maria da Assunção and her husband, Christopher Foy, renewed the Douro vineyards with the aim of producing a complex and distintive blend of traditional varieties. Francisco Montenegro, an experienced winemaker of the region and part of the family, is responsible for the making of TERRUS.
The vineyards are stepped in terraces above the mighty River Douro where vines in the granitic soils benefit from sharp wet winters and strong summer heat. Fermentation takes place by treading in the original granite lagares of the farm, which retains its buildings from the early 18th century. The adega has been renewed and equipped with modern, hygienic processing plant. The 2011 vintage spent 18 months ageing in French oak barrels before bottling in 2013. It aged a minimum of 2 years in the bottle before release.Production was 5.300 bottles.
Tasting notes
Dense, deep red colour. Complex aroma from new wood with vanilla, wild red fruit fragrance, prune and spices. In the mouth it has a freshnessand balance that bodes well for ageing in the bottle (10 to 15 years possible). Has excellent characteristics for further improvement over time.
Suggestions
A fine accompaniament to red meat, game, Portuguese cod fish and cheeses. The wine will benefit from opening and decanting an hour before drinking. For storage it should be laid in a cool dry place.
Maria da Assunção and her husband, Christopher Foy, renewed the Douro vineyards with the aim of producing a complex and distintive blend of traditional varieties. Francisco Montenegro, an experienced winemaker of the region and part of the family, is responsible for the making of TERRUS.
The vineyards are stepped in terraces above the mighty River Douro where vines in the granitic soils benefit from sharp wet winters and strong summer heat. Fermentation takes place by treading in the original granite lagares of the farm, which retains its buildings from the early 18th century. The adega has been renewed and equipped with modern, hygienic processing plant. The 2011 vintage spent 18 months ageing in French oak barrels before bottling in 2013. It aged a minimum of 2 years in the bottle before release.Production was 5.300 bottles.
Tasting notes
Dense, deep red colour. Complex aroma from new wood with vanilla, wild red fruit fragrance, prune and spices. In the mouth it has a freshnessand balance that bodes well for ageing in the bottle (10 to 15 years possible). Has excellent characteristics for further improvement over time.
Suggestions
A fine accompaniament to red meat, game, Portuguese cod fish and cheeses. The wine will benefit from opening and decanting an hour before drinking. For storage it should be laid in a cool dry place.
IDENTIFICATION
BRAND: TERRUS
REGION: Douro
WINE TYPE: Tinto
PRODUCER: Maria da Assunção FoyYEAR: 2010
TASTING NOTES
COLOR: rubi red.
AROMA: red fruit and spice.
TASTE: complex flavours of black plum, anise, clove, pepper and dry rocks.
HOW TO SERVE: with food.
TEMPERATURE: 16-18 ºC.
GASTRONOMY: all meats, some fish, cheese.
AROMA: red fruit and spice.
TASTE: complex flavours of black plum, anise, clove, pepper and dry rocks.
HOW TO SERVE: with food.
TEMPERATURE: 16-18 ºC.
GASTRONOMY: all meats, some fish, cheese.
OENOLOGY
HARVESTING DATE: Setember / october
VINIFICATION: granit tanks with foot treading
MATURATION: 18 months
WINEMAKER: Francisco Montenegro.
VINIFICATION: granit tanks with foot treading
MATURATION: 18 months
WINEMAKER: Francisco Montenegro.
CHEMICAL ANALYSIS
ALCOHOL: 13,90% vol.
TOTAL ACIDITY: 5,5
RESIDUAL SUGAR: 1,9
PH: 3,66
TOTAL ACIDITY: 5,5
RESIDUAL SUGAR: 1,9
PH: 3,66
VINE
SOIL: Granitic
CLIMATE: temperate atlantic
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão predominantes.
VINE AGE: 15 years.
PRODUCTION: 5.000 bottles.
VITICULTURE TECHNICIAN: Luís Montenegro
CLIMATE: temperate atlantic
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão predominantes.
VINE AGE: 15 years.
PRODUCTION: 5.000 bottles.
VITICULTURE TECHNICIAN: Luís Montenegro
HISTORY
Bold, full bodied red brood Douro blend, offers complex flavours of black plum, anise, clove, pepper and dry rocks.
Maria da Assunção Foy inherited Quinta de Fundo de Vila from her family and renewed the Douro vineyards with the aim of producing a complex and distintive blend of traditional varieties. Francisco Montenegro, a noted and experienced winemaker of the region whose output now includes a small number of internationally recognized brands, is responsible for the making of TERRUS.
The vineyards are stepped in terraces above the mighty River Douro where vines in the granitic soils benefit from sharp winters and strong summer heat. Fermentation takes place by treading in the original granite lagares of the farm, which retains its buildings from the early 18th century. The adega has been renewed and equipped with modern, hygienic processing plant. The 2010 vintage spent 18 months ageing in French oak barrels before bottling in 2012. It aged a minimum of 2 years in the bottle before release.Production was 5.300 bottles.
Tasting notes
Dense, deep red colour. Complex aroma from new wood with vanilla, wild red fruit fragrance, prune and spices. In the mouth it has a freshness
and balance that bodes well for ageing in the bottle (10 to 15 years possible). Has excellent characteristics for further improvement over time.
Suggestions
A fine accompaniament to red meat, game, Portuguese cod fish and cheeses. The wine will benefit from opening and decanting an hour before drinking. For storage it should be laid in a cool dry place.
Maria da Assunção Foy inherited Quinta de Fundo de Vila from her family and renewed the Douro vineyards with the aim of producing a complex and distintive blend of traditional varieties. Francisco Montenegro, a noted and experienced winemaker of the region whose output now includes a small number of internationally recognized brands, is responsible for the making of TERRUS.
The vineyards are stepped in terraces above the mighty River Douro where vines in the granitic soils benefit from sharp winters and strong summer heat. Fermentation takes place by treading in the original granite lagares of the farm, which retains its buildings from the early 18th century. The adega has been renewed and equipped with modern, hygienic processing plant. The 2010 vintage spent 18 months ageing in French oak barrels before bottling in 2012. It aged a minimum of 2 years in the bottle before release.Production was 5.300 bottles.
Tasting notes
Dense, deep red colour. Complex aroma from new wood with vanilla, wild red fruit fragrance, prune and spices. In the mouth it has a freshness
and balance that bodes well for ageing in the bottle (10 to 15 years possible). Has excellent characteristics for further improvement over time.
Suggestions
A fine accompaniament to red meat, game, Portuguese cod fish and cheeses. The wine will benefit from opening and decanting an hour before drinking. For storage it should be laid in a cool dry place.
IDENTIFICATION
BRAND: TERRUS
REGION: Douro
WINE TYPE: Tinto
PRODUCER: Maria da Assunção FoyYEAR: 2008 RESERVA
TASTING NOTES
COLOR: dark red
AROMA: dark red fruit, wild plants
TASTE: red fruit and spices
HOW TO SERVE: air before serving
TEMPERATURE: 16-18 ºC
GASTRONOMY: red meats, game, cheeses
AROMA: dark red fruit, wild plants
TASTE: red fruit and spices
HOW TO SERVE: air before serving
TEMPERATURE: 16-18 ºC
GASTRONOMY: red meats, game, cheeses
OENOLOGY
HARVESTING DATE: 10 october 2008.
VINIFICATION: lagar (granit tank)
MATURATION: 12 months in French oak
WINEMAKER: Francisco Montenegro
VINIFICATION: lagar (granit tank)
MATURATION: 12 months in French oak
WINEMAKER: Francisco Montenegro
CHEMICAL ANALISYS
ALCOHOL: 14,22% vol.
TOTAL ACIDITY: 5,79
RESIDUAL SUGAR: 2,2
PH: 3,66
TOTAL ACIDITY: 5,79
RESIDUAL SUGAR: 2,2
PH: 3,66
VINE
SOIL: granitic
CLIMATE: mediterranean/atlantic
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão, other
VINE AGE: 8 years
PRODUCTION: 4.000 bottles
VITICULTURE TECHNICIAN: Luís Montenegro
CLIMATE: mediterranean/atlantic
GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Sousão, other
VINE AGE: 8 years
PRODUCTION: 4.000 bottles
VITICULTURE TECHNICIAN: Luís Montenegro
HISTORIAL
Maria da Assunção Foy inherited Quinta de Fundo de Vila from her family and renewed the Douro vineyards with the aim of producing a complex and distintive blend of traditional varieties. Francisco Montenegro, a noted and experienced winemaker of the region whose output now includes a small number of internationally recognized brands, is responsible for the making of TERRUS.The vineyards are stepped in terraces above the mighty River Douro where vines in the granitic soils benefit from sharp winters and strong summer heat. Fermentation takes place by treading in the original granite lagares of the farm, which retains its buildings from the early 18th century. The adega has been renewed and equipped with modern, hygienic processing plant. The 2008 vintage spent a year ageing in French oak barrels before bottling in 2010. Production was 4.000 bottles.
Tasting notes
Dense, deep red colour. Complex aroma from new wood with vanilla, wild red fruit fragrance, prune and spices. In the mouth it has a freshness and balance that bodes well for ageing in the bottle (10 to 15 years possible). Has excellent characteristics for further improvement over time.
Suggestions
A fine accompaniment to white and red meat, game, cheese. It will benefit from opening and decanting an hour before drinking. Store laying down in a cool dry place.
Get in touch with the producer
For any matter related to our wines, points of sale or orders, don't hesitate to contact. We will be happy to clarify.
Rua do Convento 281
Quinta de Fundo de Vila
4660-036 BARRÔ - RESENDE
PORTUGAL
terrus.douro@gmail.com
Tlm: +351 918 627 605
Tel: +351 254 969 067