TERRUS is the producer's sole wine and is made exclusively with grapes from the quinta.
Grapes from the vineyard renewal are harvested by hand is a single day and the feasting justified by completion of a full year's endeavour. In 20kg batches the grapes go straight to the adega and before dawn the selected produce will have begun its journey to the fine wine, in the lagar.
Treading by foot begins the following morning and fermentation takes place between 5 to 8 days, determined according to a number of factors including sugar content and temperature.
TERRUS develops through a period in oak barrels, on average for 12 months, before bottling in the following spring around 18 months after harvest.
Volumes are not large though increase is anticipated as the renewed vineyard develops to full maturity.
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History
Maria da Assunção Foy inherited Quinta de Fundo de Vila and renewed the Douro vineyards with the aim of producing a complex and distintive blend of traditional varieties. Francisco Montenegro 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 2006 vintage spent a year ageing in French oak barrels before bottling in 2008. 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. Production was 3.200 bottles.