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Quinta da Costa do Pinhão
Quinta da Costa, today run by couple Miguel and Fillipa, has been in the family for six generations. It is located along the Pinhão River in the heart of the Douro in northern Portugal.
Eponymous with Chambolle, Ghislaine Barthod works around 6 hectares in this legendary part of Burgundy. While the plots are scattered and the soil varies, it mainly consists of limestone in different states. This, along with a multitude of other factors, contributes to the finesse and delicacy of the wines from Ghislaine. The average age of the vines on the Barthod estate is over 30 years old and yields are always modest since both vigorous pruning and occasional green harvest are practiced.
Ghislaine follows traditional methods of vinification which means partially destemmed bunches that undergo spontaneous fermentation. The coinciding maceration lasts for around 2 to 5 days depending on temperatures. After fermentation, the wines are racked into small barrels (a quarter new) and aged for about 20-24 months. These wines are absolutely ageworthy, but can also be drunk young. Here, you have a rare opportunity to thoroughly explore the terroir of this singular village.
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Quinta da Costa, today run by couple Miguel and Fillipa, has been in the family for six generations. It is located along the Pinhão River in the heart of the Douro in northern Portugal.
Maxime Graillot, a larger-than-life vigneron (and son of legendary winemaker Alain Graillot), has the same innovative and forward-thinking spirit as his father. In 2004, to cement the family’s name in the Northern Rhône, Maxime managed to acquire quite a few vineyards situated in the Beaumont-Monteux commune of Crozes-Hermitage.
The Savart estate is located 10 kilometers west of Reims, at Ecueil near Montagne de Reims. Here, Frederic has taken over his father’s vineyard consisting of 4ha of Pinot Noir and a touch of Chardonnay. His philosophy in the vineyards is to prevent disease as much as possible, rather than treat it. He prefers a holistic approach, creating an environment within which the plant is better equipped to resist malady on its own.
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