The Douro in a contemporary register
Barrilário Tinto 2023: the Douro in a contemporary register
The Douro has many ways of revealing itself. Sometimes, it shows a light and vibrant side. Other times, it’s deep and structured. In Barrilário Red 2023, we find an elegant balance — a wine that respects the region’s identity while interpreting it with personality and a modern touch.
Made from Touriga Francesa (60%), Touriga Nacional (30%), and Tinta Roriz (10%), this DOC Douro wine is signed by winemakers Maria de Serpa Pimentel and João Silva e Sousa. Its origin lies in the vineyards of Quinta São José do Barrilário, where the exposure and soil diversity contribute to balanced ripening and a fresher wine expression.
A wine with structure and elegance
Fermentation was conducted to preserve the fruity profile and ensure smooth, well-integrated tannins. After this process, it aged for six months in French oak barrels, gaining greater balance and complexity without losing freshness or hiding the natural expression of the fruit.
In the glass, it reveals a deep ruby-red color and complex aromas of black plum, blackberry, and cassis. On the palate, it presents itself as harmonious, with firm yet polished tannins, well-balanced freshness, and a persistent finish that confirms its gastronomic potential and versatility at the table.
A red wine that embraces tradition — and new contexts
This wine was created to suit multiple moments, from traditional Portuguese meat dishes to more contemporary options. It pairs especially well with duck, game, or richer meats — a wine that seeks presence at the table. A Douro red with a distinct identity, crafted for consumers who value balance, personality, and a clear enological approach.
Barrilário Red 2023 reveals a more intense dimension of this new generation of Douro wines. With structure, freshness, and balance, it shows that the Douro can be deep without losing lightness. A wine with a strong personality, made for those who believe every bottle can tell a story rooted in time and place.
