Foot treading suspended for 2020

As believers in tradition at Quinta do Tedo, it is with pride that we foot tread to attain maximum extraction and color from our estate-grown grapes to make our internationally acclaimed Ports.  Over the years many visitors have foot treaded in our lagars, together with us and also with our staff and vineyard workers, but the brunt of the work is long and laborious and our vineyard and cellar team are indispensable. While seemingly folkloric to the visitor, it is the foot treading that gently dissolves the outer skin of the grape and the lining of each seed, without crushing the grape’s bitter seed, that results in Ports with intense flavor, depth and structure. For 3 to 4 hours/day for 3 to 4 days foot treading is an invaluable part of Port making, until the desired sweetness is achieved, and then Port is born, by stopping the fermentation with the brandy (aguardiente) addition. 

However, due to COVID-19, the AEVP (Association of Businesses of Douro Valley) has issued a protocol, and for hygienic reasons we will not foot tread this year.  The first time in the 28 years that we have owned Quinta do Tedo and probably since the Quinta has been in existence. Foot treading does not allow for the 1.5 m of distanced space in the lagar, especially during the line-up march, when arms are ilinked shoulder to shoulder, as we move from one side of the lagar to the other to evenly crush the grapes.  There are also periods of openly moving around, less dangerous. but we follow the prescribed recommendations. 

What are our options?

Jorge and Vincent have decided to use another tradition in Douro Valley, but in a different way, with the macaco.  A punchdown instrument used every year, made of very strong chestnut, about 1.5 meters tall and looking like a TV antennae (sorry for this visual!), in addition to its traditional purpose, it will be used for extracting color and flavors during the time that the grapes are in our lagars. Instead of foot treading we will have macaco treading.  

Harvest starts today with 35% less grapes, a decrease attributed to the more delicate Tinta Roriz parcels, from rain during flowering.  We will do our best to make our sublime Portos as we do every year.  We are believers in tradition and we look forward to getting back in the lagar during harvest in 2021, fingers crossed.

Past years of foot treading….so many wonderful memories with fantastic people making incredible Port!