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20
D’Eça
Reserva
2007
DOURO DOC.
Viticulture and Climate:
The year 2007 had exceptional
characteristics. From the point of view
of the climate the summer was cooler
than average and the precipitation was
also superior. In contrast September
was hot and dry guaranteeing a very
good phenolic ripening. With impeccable
pest and disease control in the context
of environmental stewardship and
an eco friendly culture supported by
rigorous work in the vineyard, we have
carefully selected a portion of Tinta
Roriz and another Of Touriga Nacional,
both with 20 years of age, for this wine.
The grapes were manually harvested,
29th of September 2007, assuring the
exclusion of any cluster that did not
meet the rigid quality standard.
Production per Hectare:
Tinta Roriz: 5.850 Kg/ha
Touriga Nacional: 3150 Kg/ha
Fermentation and Aging:
Stainless steel and granite vats were used,
with controlled temperatures, during
the three week process of maceration.
The malolactic fermentation was done in
carefully selected French and American
Oak barrels for a period of 12 months. The
fnal lot has a composition of 70% Tinta
Roriz and 30% Touriga Nacional.
Bottling and Tasting Notes
Bottled in June of 2009
Colour
: Intense Garnet
Nose
: Red Berry fruits, Figs, Spices
and well integrated nuances of Coffee
originating from the new wood.
Palate
: Very good structure with a
fruity underscore in a compelling and
complex composition. Good acidity and
a long and persistent fnish.
Alcohol
: 13,83%,
Total Acidity
: 5,3 gr/l,
Volatile Acidity
: 0,7 gr/l,
pH
: 3,7,
Dry Extract
: 30,5 gr/l
Temperature for serving
: 16 – 18ºC
Gastronomy
: Best served with Red
Meats and Cheeses.
Quantity Produced
: 550 bottles
Producer:
João Carlos Moura Coutinho
Almeida D’Eça de Sousa
Winemaker:
Daniel Fraga Gomes
“ Silky dark cherry favour smooth out the
rasp of mineral tannin in this blend
of roriz and touriga nacional from Quinta
de Nossa Senhora do Loreto in Sabrosa.
It’ s tigly structured, fnishing with a light
touch of fg estava and frm schisty tannin.
Built for fve to ten years in the cellar, and a
chick-cut sirloin seared rare.” (April 2010)