Dandy Douro Tinto

"Oh my God, this company is older than my country" - The US ambassador on a visit to Real Companhia Velha in the 1970’s.

Real Companhia Velha is the oldest wine company in Portugal, having recently celebrated 265 years of constant trading since 1756.

In the mid-18th century, there was a crisis with the port market due to a reduction of exports, extreme low prices & the situation being worsened by the fact the trade was dominated & controlled by British merchants.

With the support of a number of personalities including the King D. José I, the Portuguese Prime Minister Sebastiao Jose de Carvalho e Melo, aka the Marquis of Pombal, a decision was made to create a chartered company. Its aim was to break the monopoly of the English Trading Post, to balance supply & demand, to ensure the quality & authenticity of the product & to protect it from disloyal competition by wines from other parts of the kingdom. All of this with royal approval & it soon became one of the Portuguese state’s greatest sources of income. This was the origin of Real Companhia Velha.

Since 1960, Real Companhia Velha has been run by the Silva Reis family, who have dedicated their efforts to the production of both port & Douro wines, focusing on the study & development of the Douro terroir & sustainability.

The 3rd generation of the family has Pedro Silva Reis Junior as the resident winemaker, Pedro Silva Reis, his father, as the Master Blender (for over 40 years) & Tiago Silva Reis developing the market to show a company that combines innovation with tradition in the 5 Quinta’s they own, which are considered some of the best in the Douro Valley.

Tinta Roriz, Tinta Francisca, Viosinho

By picking very early, they are able to find lightness, and fresh red fruit character and low alcohol content. The Viosinho, as a white grape, brings an exotic and original side “palhete style” with very soft tannins. A wine to pair with “giggles”, and enjoy at any moment… !

Grapes are hand-picked and transported to the winery in 40kg crates. Upon arrival, the grapes are de-stemmed and slightly crushed before moving into the fermentation vat. The must is fermented in stainless steel vats, at a 24-26ºC. For the Dandy, they chose to press the juice at about two thirds of the fermentation process, so that wine can finish its alcoholic fermentation with no skin-contact for less extraction and softer tannins. The 8% of Viosinho is later added to the blend. The wine ages in used large french oak vats for 8 months until bottling.

This wine draws our attention at first for its light garnet colour – unusual for Douro reds. On the nose we get notes of cherry, raspberry and white flowers combined with cool hints of greens. On the palate we get a fun, vibrant style, with a light structure and smooth tannins, which together with its lower alcoholic content, offer a pleasureful and easy-drinking experience.

Fabulous on its own as well as matching poultry, charcuterie, asian cuisine, mushrooms and light cheeses.