Quinta de la Rosa's Ruby Port is unique in that it comes from A graded grapes all grown on the Quinta. Most other ruby blends come from further down the river nearer Régua where there is higher rainfall and most grapes are B to D quality so the resulting port tends to be less concentrated. Many customers told us that our ruby was ‘too good to be called a ruby port’ so we christened it with the name - Lote 601 – taken from lote or blending number we use for the ruby. Some of our ruby is still made in the traditional way – trodden in granite lagares.

All our ports are made in the ‘house style’ namely slightly drier without any cloying sweetness that can be associated with some other ports. We also work hard making sure the brandy is well integrated. As with our wines, we search for harmony and equilibrium from our vineyards and we try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well defined wines without too much extraction and tannin.

It is rich with a vibrant colour, great depth, body and fruit, with a long finish. Like all La Rosa Ports, not too sweet. It should be consumed within 2 to 3 years of bottling.

Ruby Ports are the ideal partner for a cheeseboard, chocolate dessert or even an intense Port wine reduction. Full flavoured cheeses such as a good farmhouse Cheddar or Red Leicester. A rich chocolate pot, or chocolate brownie accompanied with some red berries will tantalise the taste buds.