The eighth harvest of this almost mature vineyard.  Traditional methods are kept, with fermentation in granit tanks and foot treading.

Animals were introduced in the farm, 2 donkeys and 5 sheep.  They help to control weeds, distribute manure and the donkeys do occasional light tiling of the soil.

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.

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 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.

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 2007 vintage spent a year ageing in French oak barrels before bottling in 2009. Production was 3.700 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 red meat, game, Portuguese cod fish and cheeses. The wine will benefit from opening and decanting an hour before drinking. For storing it should be laid in a cool dry place.

Sold by the producer.

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. Sold out.

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 2005 vintage spent a year ageing in French oak barrels before bottling in 2007. Production was 2.600 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. Sold out.