COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Baga, Alicante Bouschet
PRODUCER
F. Olazabal & Filhos, Lda.
REGION
Douro
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Meandro do Vale Meão is the highly acclaimed second wine of the historic Quinta do Vale Meão estate, located in the Douro Superior sub-region of Portugal. The estate was originally established in 1877 by Dona Antónia Adelaide Ferreira, a legendary figure in the history of Port and Douro winemaking. For decades, the exceptional fruit from this estate served as the backbone for the iconic Barca Velha. In 1999, the descendants of the Ferreira family, led by Francisco Javier de Olazabal, began bottling wines under their own estate name. Meandro, named after the dramatic horseshoe bend (meander) of the Douro River that wraps around the vineyards, is crafted with the same meticulous care and historical pedigree as the estate's grand vin, offering a profound expression of the Douro's unique terroir.
ALCOHOL
13.5%
AVG. PRICE
€17
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The name 'Meandro' refers to the massive horseshoe bend of the Douro River that wraps tightly around the historic estate.
Fact 02
For over a century, the estate's grapes were the primary component of Barca Velha, Portugal's most legendary red wine.
Fact 03
The estate features a rare geological mix of three distinct soil types: schist, granite, and alluvial gravel.
Fact 04
Grapes undergo traditional foot-treading (pisa a pé) in granite lagares before fermentation.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Meandro Tinto combines traditional Douro methods with modern precision. After manual harvesting and destemming, the grapes undergo a thermal shock cooling process. This is followed by four hours of traditional foot-treading (pisa a pé) in granite lagares to achieve gentle extraction. Fermentation takes place in small, temperature-controlled stainless steel vats, with each grape variety vinified separately to preserve its distinct character. The wine is then aged for 14 months in used (second and third-fill) 225-liter French Allier oak barrels. No new oak is utilized, ensuring the vibrant fruit and terroir characteristics remain at the forefront.
