A Bergqvist family Douro estate relaunched in 1988, with Jorge Moreira focusing on individual vineyards and fresh, mineral Port.
The producer
Tim and Sophia Bergqvist relaunched Quinta de la Rosa in 1988, returning Port production to the estate's own label. Winemaker Jorge Moreira joined in 2002 and shifted attention toward individual vineyards, making improvements and investments after his arrival. The Port range emphasizes freshness, minerality and restrained sweetness across the house's different bottlings.
Known for
Fresh, mineral Douro Port
Notable facts
Tim and Sophia Bergqvist relaunched Quinta de la Rosa in 1988.
Jorge Moreira joined as winemaker in 2002 and concentrated on individual vineyards.
The Port range emphasizes freshness, minerality and restrained sweetness.
From the atlas
Quinta de la Rosa
A Cima Corgo estate producing Douro wines and Port under Sophia Bergqvist and winemaker Jorge Moreira.
At A Glance
| | |
|-|-|
| Region | Cima Corgo, Douro Valley |
| Position | North bank of the Douro, about two kilometres from Pinhão |
| Vineyard area | 62 hectares |
| Farming | Established vines dry-farmed; ADVID-certified |
The Producer
Tim Bergqvist and his daughter Sophia relaunched Quinta de la Rosa in 1988, resuming Port production under the estate's own label. Sophia now oversees day-to-day operations.
Winemaker Jorge Moreira joined in 2002. He concentrated on individual vineyards after arriving, making improvements and investments across the estate.
Grasses and clover are sown between the vineyard rows as winter cover crops. Monitored drip irrigation is reserved for establishing new plantings. The vineyards are not organic, and the estate avoids unnecessary spraying.
Reserva reds receive several hours of foot-treading in traditional granite lagares before temperature-controlled stainless-steel fermentation. Port undergoes several consecutive nights of foot-treading before brandy arrests fermentation. Across the Port range, freshness, minerality and restrained sweetness define a dry house style.
Wines
Quinta de la Rosa Ruby Reserve spends an average of three to four years in large wooden vats. Red cherries and berries lead its profile. It is a lighter style with body and a long finish.
Quinta de la Rosa LBV matures in large wooden tonels. It is concentrated and full-bodied, with young, vibrant dark fruit, cinnamon spice and a long finish. The still-wine side includes Quinta de La Rosa Reserva 2018.