Close
We’re thrilled to unveil the latest addition to our Q.Lab range—a wine crafted from the rare Folgasão grape, also known as Terrantez. This variety is slowly disappearing from Douro vineyards, but in 2016, our father planted 2.5 hectares to help preserve it—his final vineyard before retiring.
This Q.Lab experiment is all about showcasing Folgasão on its own. We introduced malolactic fermentation to part of the wine and aged it for five months in Hungarian barrels to enhance its texture and depth.
The result? A fresh, aromatic white wine with a creamy, full-bodied character—perfect for sharing with great company!
21.00€
Pale lime green
A wine with pronounced aromatic intensity, showing notes of green apple, lemon tart, vanilla, and wet stone.
On the palate, it is dry, with refreshing and vibrant acidity and minerality. The oak is very well integrated and does not overpower the fruity flavours. The finish is persistent, with citrus and toasted nuances.
Folgasão (100%)
Alcohol – 12,50% Total Acidity – 5,9 (g/l) pH – 3,3 Residual Sugar – 0,6 g/dm3 Contains sulfites
Viticulture:
In 2024, the Douro Valley experienced a balanced viticultural season marked by a cool, wet winter that replenished water reserves, followed by a mild spring that encouraged even budburst. Late spring and summer brought steady warmth and low disease pressure, allowing for gradual ripening. A heat spike between the end of July and early August was mitigated by timely canopy management—as heat waves become more frequent, this practice is increasingly vital. Our vineyards presented healthy, concentrated fruit of exceptional quality. The white grapes for this wine were harvested in early September under ideal conditions. Overall, 2024 promises elegant, structured wines with vibrant acidity.
Fermentation:
In 2024, Folgasão from high-elevation Quinta da Trovisca (600 meters) was hand-harvested in early September. Grapes were destemmed and gently pressed to minimize phenolic extraction. After 48 hours of cold settling at ~10°C, the clear must was transferred into seasoned 500L French and Hungarian oak barrels for fermentation. Ambient yeasts carried out fermentation at 16–20°C over two weeks. Oxygen exposure was carefully managed to balance a touch of oxidative character with varietal freshness.
Aging:
The wine remained on lees with weekly bâtonnage for five months post-fermentation in the same barrels. Malolactic fermentation was suppressed to preserve acidity and the varietal purity of Folgasão. The result is a structured yet refined wine with citrus oil, dried herbs, and wet stone aromas, supported by a creamy texture and a long, saline finish.
Winemaker:
Mariana Rosária
