loader image

3 x Pinalta Sorrir de Sol 2013

Pinalta Sorrir de Sol 2013 is an exceptional Douro wine, intense and delicate.

This wine was produced from the ripe fruits of old vineyards, planted on top of the typical Douro hills, surrounded by a somewhat rugged landscape, composed of imposing “fragas”, wildlife and a unique microclimate generated by the proximity of the river.

Technical Data

Weight 3.6 kg


Total Acidity

5,8 g/L (tartaric acid)

Reducing Sugars

2,1 g/L




25 in stock

PinAlta Sorrir do Sol


Pinalta Sorrir de Sol was produced from old vines of traditional red grape varieties from the Douro region. The grapes were selected in their own vineyards, located on the south bank of the Pinhão valley, where they reach balanced and exceptional ripeness and acidity.

Harvest and Vinification

The grapes were picked by hand, being destemmed and smashed gently on the winery arrival. Vinification took place in shale mills, with foot treading and intense skin maceration, in order to extract the most interesting aromas and structure.

Maturation and Storage

The wines that make up Pinalta Sorrir de Sol aged in oak barrels about 18 months before bottling. After a careful selection, the final batch was prepared, which was bottled and aged in the bottle before being placed on the market. This is a wine of superior quality that can be kept for several years. It should be kept lying down, in a cool and dry place.

Tasting Notes

Pinalta Sorrir de Sol has a very intense, deep color.

 It presents an intense, spicy and warm aroma, marked by ripe black and red fruits, blackberry, blueberry, violet, menthol, coffee, schist. Some note of plum, fennel, jam, tobacco and toasted sugar.

 In the mouth, it has immense volume, fine astringency and excellent balance. Long finish, with notes of coffee, tobacco and ripe fruit.

 It has a long and penetrating finish, and can be consumed now or after evolution in the bottle, for several years.

Serving Suggestions

Pinalta Sorrir de Sol 2013 goes well with red meat dishes, hunt and intense cheeses. In order to reach its fullness, it is recommended that the bottle be opened 1-2 hours before serving. It may need decanting since it has not been filtered, for better aging. It should be served between 16º and 18ºC.