Vineyard and winemaking
Tonnix Rosado 2025 is produced by Quinta de la Rosa near Pinhão in the Douro's Cima Corgo. The estate's vineyards rise from the river to around 500 metres, with varied exposures and schist and granite soils contributing freshness and balance. The blend comprises Tinta Roriz, Tinta Barroca, Touriga Franca and Touriga Nacional.
The grapes are lightly pressed before fermentation at low temperature in small stainless-steel tanks. This gentle approach preserves the wine's pink colour, fresh red-berry aromas and appealing palate texture, producing an elegant rosé intended to accompany a wide range of dishes.
Tasting notes
Appearance
Attractive pale salmon-pink with bright, youthful reflections.
Nose
Delicate and lifted, showing fresh redcurrant, wild strawberry and raspberry alongside subtle floral notes. There is a gentle citrus-peel freshness underneath the red fruit, giving the wine a particularly clean and appetising aromatic profile.
Palate
Dry and refreshingly crisp, with juicy redcurrant and wild strawberry at the centre. The fruit has a pleasingly soft texture without becoming sweet or heavy, while bright Douro acidity gives the wine energy and length. A subtle savoury and herbal edge emerges towards the finish, adding complexity to the otherwise pure red-fruit character. The finish is clean, fresh and lightly saline, making it particularly easy to return to with food. The 2025 vintage is noted for its combination of silky texture, ripe red fruit, floral and herbal nuances and lively acidity.
Food pairing
Particularly good with grilled prawns, sardines, tuna, salmon, crab and other simply prepared seafood, as well as fish and chips, seafood salads, tomato-based salads and Mediterranean dishes. Its dry character and lively acidity also make it a natural partner for grilled chicken, tapas and lightly spiced dishes.
Background story
Tonnix is part of the long-running collaboration between Quinta de la Rosa and chefs Mitch Tonks and Mark Hix. The name comes from combining Tonks and Hix, and the original wine was conceived around their shared passion for seafood and Portuguese wine. The collaboration began after the two chefs visited Quinta de la Rosa in the Douro and discussed creating a wine specifically suited to seafood-focused cooking.
The rosé follows the same gastronomic philosophy but takes the collaboration in a lighter, more summery direction. Rather than being a purely aperitif-style rosé, it has enough fruit, acidity and texture to accompany a meal, particularly seafood cooked over charcoal or with Mediterranean flavours.
Quinta de la Rosa is a historic family-owned estate near Pinhão, with vineyards planted on the dramatic schist slopes of the Douro. Winemaker Jorge Moreira has been responsible for the estate's wines since 2002 and has helped establish its modern reputation for fresh, elegant expressions of traditional Douro varieties.
