Almeida Monteiro Lda. Quinta do Ermízio

Rua Cidade de Guimarães, N. 872, 4805-399 Ronfe
Portugal

Telephone +351 253 547884
ermizio@sapo.pt

This company is co-exhibitor of
Vinho Verde - CVRVV

Trade fair hall

  • Hall 10 / D24
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 10): stand D24

Fairground map

ProWein 2017 fairground map: Hall 10

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.17  Portugal
  • 01.01.17.09  Minho
  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.17  Portugal
  • 01.01.17.16  Vinho Verde

Vinho Verde

Our products

Product category: Minho

Vinha da Bouça, 2015

Concept. The grapes are grown in Bouça vineyard, a distinctive ecological niche located in the upper part of Quinta do Ermízio, handharvested at ideal ripening and processed with minimum intervention to preserve the character of ‘Alvarinho’ and the terroir.

The vintage. 2015 produced regular grapevine growth until the end of July. August was cool, especially at night, inducing slow berry ripening with high acidity and aromatic compounds. Early September was dry and warm allowing the grapes to complete ripening and to be harvest before de rain.

Technology. Grapes are crushed, de-stemmed, gently pressed and the must is naturally decanted and then fermented in stainless vats, at 18 ºC, until there is no residual sugar. After racking the wine is kept in contact with fine lies for two months, filtered with no cold treatment and bottled with low sulphur dioxide.

Tasting notes. A delicate bouquet combined with a soft and fresh palate developing fruit and mineral hints. Good structure and mouth feeling with a long a clean finish. This is a wine with a refreshingly and harmonious palate that requires some time to be fully understood

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Product category: Minho

Vinha do Cucu, 2015

Concept. To produce a unique wine in Vinho Verde region using selected ripe grapes processed with maximum rigour and minimum intervention so that the wine can express the terroir and the character of grape varieties.

The vintage. 2015 produced regular grapevine growth until the end of July. August was cool, especially at night, inducing slow berry ripening with high acidity and aromatic compounds. Early September was dry and warm allowing the grapes to ripe and to be harvest before de rain.

Technology. Grapes are crushed, de-stemmed, gently pressed and the must is naturally decanted and then fermented in stainless vats, at 18 ºC. After racking the wine was kept in stainless vats and finally filtered with no cold treatment and bottled with low sulphur dioxide.

Tasting notes. It is a charming wine due to its elegant and distinct nose. The palate is round and intense, lovely fruit and fresh acidity, with a clean and delicate finish. The combination of a discrete nose with mouth feeling makes this wine very pleasant to drink.

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About us

Company details

Concept
 We believe that wine profile and character is originated in the vineyard. Wine-making technology in the winery serves only to enhance the characteristics that already exist in the grapes and to carve the house style on the wines.

Wine making is minimalist with no use of oak or low temperature fermentation with the objective of expressing the Terroir and engraving the character of soil, climate and grape variety on the wine.
The wines show difference from vintage to vintage but the style is maintained along the years.

We produce wines discrete in the nose, fresh and mouth feeling that improve in the bottle with the time. Quinta do Ermízio wines are designed to be drunk with no hurry, accompanying a good conversation and matching a wide range of food.

Bottle ageing
Those who might think that our wines because are from Vinho Verde region must be drunk very young will have a big surprise with Quinta do Ermízio. Our wines age very well and are usually better the following year and last for many and good years in bottle.

In May 2015 we conducted a vertical tasting of wines from 1998 to 2013, which admired the group of experienced tasters. First we let wine to breath for at least one hour to oxygenize and develop the bouquet. Then it was time to notice the differences between vintages and to appreciate the evolution along the time. The 1999, 2002, 2008 and 2010 were memorable by its freshness and complexity. It is just a pity that there are so few bottles left.

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