Red Wine

Quinta do Pessegueiro

Tinta Roriz 2021, 75cl

DOC Douro

Quinta do Pessegueiro

The viticultural year 2020/2021 was characterized by some fluctuations in temperature and annual precipitation values compared to historical norms, considered a normal and dry year. With a long, fresh, and rainy harvest (mostly from the second half of September). The musts are of good quality, fresher, aromatic, with good acidity, and slightly less alcoholic.

The harvest took place in September. The grapes were transported in 22 kg crates to the winery. They spent 12 hours in a cold room, were destemmed, partially crushed, and gravity-fed to the granite lagar, where complete alcoholic fermentation occurred with indigenous yeast and foot treading. Subsequently, malolactic fermentation took place in a stainless steel tank. Aging occurred in a cement egg for 12 months. The wine was bottled in June 2023.

Allergens information

Contains sulphites.

Quinta do Pessegueiro

The wines produced at Quinta do Pessegueiro seduce for their undeniably superior quality, the result of a complete and balanced project whose objective is to value the originality and properties of each small vineyard in the truest possible way. At the head of a group that became, after 50 years, the leader of children’s fashion, Roger Zannier is today also present in several wine regions of the world, such as the Douro region (Portugal) and Provence (France).

In his frequent visits to Portugal as part of his textile activities, Roger Zannier discovers Quinta do Pessegueiro, being literally seduced by the Douro property and region. In 1991, he acquires the land, immediately starting to plant vineyards. Thus was born his first and one of his most important investments in the wine sector.

The property expanded over the years and is now composed of three plots, all located in the Douro region.

As this region is one of the most unlikely where man has ever tried to plant vines, it took the foresight and modesty of a respectful captain of the land, such as João Nicolau de Almeida, to associate ancestral techniques with the most modern methods of oenology and viticulture.