Porto Ramos Pinto 10 Years Old

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Porto Ramos Pinto 10 Years Old

Port Red | 20°

Ref : 312646

31.50 31, 50

Bottle 75 cL

i.e. 42 € / liter

1  product(s) soldsince yesterday

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Our oenologists' opinion

Powerful bouquet

Dark mahogany colour with some tile highlights. Powerful and open nose of yellow fruits, candied fruits, notes of candied ginger, old leather, orange zest, hint of honey. Beautiful balance, powerful, full-bodied, vinous, enveloped, nice fat, straightforward character on stewed fruits, cocoa, honey. The finish is vinous, fresh, frank and tense. A fine wine that can age for years.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

The world’s oldest appellation is said to have French origins! Henry of Burgundy is said to have exported Burgundy vine stocks after he married the daughter of Alphonse VI of Leon.

Domain and appellation

  • Ramos Pinto

    Founded in 1880 by Adriano Ramos Pinto, Casa Ramos Pinto has been part of the Roederer Group since 1990.


    • Terroir: Located in the Douro region, Casa Ramos Pinto has 360 hectares of vineyards, resting on granite soils.


    • Viticulture: The port is produced from Quinta de Ervamoira with a selection of multiple pickings.


    • Vinification: The wine is aged 10 years in barrels.
  • Grapes Touriga Nacional, Tinta Barroca, Tinta Roriz, Touriga franca
  • Grapes
    • Touriga Nacional
    • Tinta Barroca
    • Tinta Roriz
    • Touriga franca

Your cellarman's advice

Further information