Quinta da Pedra Escrita is one of the Douro Superior’s boutique estates, restored in the early 21st century by Rui Roboredo Madeira, whose family has deep roots in Portuguese winemaking spanning generations.

Quinta da Pedra Escrita wines are noted for expressing terroir through a blend of traditional Portuguese varieties — Rabigato and Verdelho provide structure and acidity, while Alvarinho and Viognier contribute aromatic intensity and texture.

The Douro Valley, carved by the River Douro through steep, terraced hillsides, is Portugal’s cradle for powerful, characterful still wines as well as Port. Shielded from Atlantic influence by the Serra do Marão, the climate is markedly continental: hot, dry summers and cold winters, with scarce rainfall. Conditions vary by subregion—cooler, wetter Baixo Corgo; the classic, balanced Cima Corgo; and the hotter, drier Douro Superior—while altitude (200–700+ metres), aspect and relentless summer winds shape ripening and preserve acidity.

Soils are predominantly fractured schist with pockets of granite. The thin, stony profiles and schist’s fissures force deep rooting, naturally limiting vigour and concentrating flavour. Traditional “socalcos” and modern “patamares” terraces tame the slopes, and old-vine field blends (vinhas velhas) remain a hallmark.

Red varieties dominate: Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Barroca and Tinto Cão lead the charge, yielding deeply coloured, structured wines with dark cherry, blackberry and plum, violet florals, schistous minerality, and firm yet polished tannins. Whites from higher, cooler sites—Rabigato, Viosinho, Gouveio and Arinto among others—offer citrus and stone-fruit profiles with a saline, textural finish; oak is used judiciously for complexity rather than weight.

Styles range from vibrant, earlier-drinking reds to serious, ageworthy cuvées and elegant, mineral-driven whites

Alvarinho is a highly regarded white grape variety native to the northwest of the Iberian Peninsula, best known in Portugal’s Vinho Verde region, particularly the Monção e Melgaço sub-region, and across the border in Spain as Albariño.

Unlike many Vinho Verde grapes, Alvarinho produces structured, age-worthy wines with pronounced aromatics and natural richness.

Typical aromas and flavours include lemon zest, lime, green apple, peach and apricot, often layered with floral notes and a distinctive saline or mineral edge. The grape retains high acidity even in warm conditions, giving wines freshness and precision alongside moderate to full body.

Thick skins allow Alvarinho to ripen fully and resist humidity, making it well suited to Atlantic climates. While often enjoyed young for its vibrancy, high-quality examples can develop complexity with bottle age, gaining texture and savoury depth.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Rabigato is a white grape variety native to Portugal’s Douro Valley and is increasingly valued for its role in high-quality still wines. Traditionally used in blends for both Port and dry Douro whites, Rabigato is prized for its naturally high acidity and ability to retain freshness in the region’s warm continental climate.

The grape typically produces wines with flavours of lemon, green apple and pear, often accompanied by herbal and subtle saline notes. Grown at higher altitudes on granite and schist soils, Rabigato develops a firm mineral backbone and crisp structure.

Alvarinho is a highly regarded white grape variety native to the northwest of the Iberian Peninsula, best known in Portugal’s Vinho Verde region, particularly the Monção e Melgaço sub-region, and across the border in Spain as Albariño.

Unlike many Vinho Verde grapes, Alvarinho produces structured, age-worthy wines with pronounced aromatics and natural richness.

Typical aromas and flavours include lemon zest, lime, green apple, peach and apricot, often layered with floral notes and a distinctive saline or mineral edge. The grape retains high acidity even in warm conditions, giving wines freshness and precision alongside moderate to full body.

Thick skins allow Alvarinho to ripen fully and resist humidity, making it well suited to Atlantic climates. While often enjoyed young for its vibrancy, high-quality examples can develop complexity with bottle age, gaining texture and savoury depth.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Rabigato is a white grape variety native to Portugal’s Douro Valley and is increasingly valued for its role in high-quality still wines. Traditionally used in blends for both Port and dry Douro whites, Rabigato is prized for its naturally high acidity and ability to retain freshness in the region’s warm continental climate.

The grape typically produces wines with flavours of lemon, green apple and pear, often accompanied by herbal and subtle saline notes. Grown at higher altitudes on granite and schist soils, Rabigato develops a firm mineral backbone and crisp structure.

Alvarinho is a highly regarded white grape variety native to the northwest of the Iberian Peninsula, best known in Portugal’s Vinho Verde region, particularly the Monção e Melgaço sub-region, and across the border in Spain as Albariño.

Unlike many Vinho Verde grapes, Alvarinho produces structured, age-worthy wines with pronounced aromatics and natural richness.

Typical aromas and flavours include lemon zest, lime, green apple, peach and apricot, often layered with floral notes and a distinctive saline or mineral edge. The grape retains high acidity even in warm conditions, giving wines freshness and precision alongside moderate to full body.

Thick skins allow Alvarinho to ripen fully and resist humidity, making it well suited to Atlantic climates. While often enjoyed young for its vibrancy, high-quality examples can develop complexity with bottle age, gaining texture and savoury depth.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Rabigato is a white grape variety native to Portugal’s Douro Valley and is increasingly valued for its role in high-quality still wines. Traditionally used in blends for both Port and dry Douro whites, Rabigato is prized for its naturally high acidity and ability to retain freshness in the region’s warm continental climate.

The grape typically produces wines with flavours of lemon, green apple and pear, often accompanied by herbal and subtle saline notes. Grown at higher altitudes on granite and schist soils, Rabigato develops a firm mineral backbone and crisp structure.

Alvarinho is a highly regarded white grape variety native to the northwest of the Iberian Peninsula, best known in Portugal’s Vinho Verde region, particularly the Monção e Melgaço sub-region, and across the border in Spain as Albariño.

Unlike many Vinho Verde grapes, Alvarinho produces structured, age-worthy wines with pronounced aromatics and natural richness.

Typical aromas and flavours include lemon zest, lime, green apple, peach and apricot, often layered with floral notes and a distinctive saline or mineral edge. The grape retains high acidity even in warm conditions, giving wines freshness and precision alongside moderate to full body.

Thick skins allow Alvarinho to ripen fully and resist humidity, making it well suited to Atlantic climates. While often enjoyed young for its vibrancy, high-quality examples can develop complexity with bottle age, gaining texture and savoury depth.

Verdelho is a white grape variety with a long and distinguished history, originating in Portugal, where it is most famously associated with the fortified wines of Madeira. Believed to have been introduced from mainland Portugal to the island in the 15th century, Verdelho quickly became one of the classic varieties used in Madeira’s medium-dry styles, prized for its balance of acidity and flavour intensity.

Viticulturally, Verdelho is a relatively vigorous variety, though it is susceptible to powdery mildew and requires careful canopy management to achieve optimal ripeness. It thrives in warm, sunny climates where it develops concentration without losing its naturally high acidity. The bunches are typically small to medium in size, with thick-skinned berries that contribute to its aromatic depth and resilience during vinification.

Today, Verdelho is grown not only in Madeira but also across mainland Portugal, notably in the Douro and Dão regions, where it is valued in fresh, still white wines. Outside Europe, it has found success in Australia, particularly in regions such as the Hunter Valley and Langhorne Creek, producing vibrant, aromatic whites. Stylistically, Verdelho wines are marked by bright acidity, citrus and tropical fruit notes, often with hints of spice and a refreshing, zesty character.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Rabigato is a white grape variety native to Portugal’s Douro Valley and is increasingly valued for its role in high-quality still wines. Traditionally used in blends for both Port and dry Douro whites, Rabigato is prized for its naturally high acidity and ability to retain freshness in the region’s warm continental climate.

The grape typically produces wines with flavours of lemon, green apple and pear, often accompanied by herbal and subtle saline notes. Grown at higher altitudes on granite and schist soils, Rabigato develops a firm mineral backbone and crisp structure.