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21
D’Eça 2008
DOURO DOC.
Viticulture and Climate:
The climate in 2008was somewhat
irregular registering in April andMay
precipitation above themean average
followed by a very dry summer and then
a normal September with precipitation
from the 21st to the 23rd of September
followed by dryness until harvest time. The
temperatures offered a slightlywarmer
Spring and a slightly cooler Summer. There
was also less than average light during
this year. These factors created favourable
conditions for the appearance of diseases,
such as powderymildew, and our control
needed to be very rigorous and attentive.
The resulting harvest was very balanced
withmoremoderate alcoholic content.
With impeccable pest and disease control in
the context of environmental stewardship
and an eco friendly culture supported by
rigorous work in the vineyard, wewere able
to carefully select for this wine a portion
of Tinta Roriz and another Of Touriga
Nacional, bothwith 20 years of age.
Harvest:
The grapes were manually harvested,
4th of October 2008, assuring the
exclusion of any cluster that did not
meet the rigid quality standard.
Production per Hectare:
Tinta Roriz: 6.100 Kg/ha
Touriga Nacional: 2.850 Kg/ha
Fermentation and Aging:
Stainless steel and granite vats were
used, with controlled temperatures, to
subject the wine grapes to a particularly
long pre-fermentation maceration.
The malolactic fermentation was done
in new and two years old French and
American Oak barrels where the wine
aged for a period of 12 months. The fnal
product has a composition of 75% Tinta
Roriz and 25% Touriga Nacional.
Bottling and Tasting Notes
Bottled Abril 2010
Colour
: Very Intense Garnet
Nose
: Red Berry fruits, Spices, Pine
Needles of Pine Trees and Pine Nuts
and well integrated nuances of Coffee
originating from the new wood.
Palate
: Very good structure with the
freshness of the wine standing out in a
compelling and complex composition.
Good acidity and a long and persistent
fnish.
Alcohol
: 13,24%
Total Acidity
: 5,43 gr/l
Volatile Acidity
: 0,6 gr/l
pH
: 3,69
Dry Extract
: 27,9 gr/l
Temperature for Serving
: 18 – 20ºC
Gastronomy
: Game, Grilled Meats,
Red Meats
Produced bottles
: 2850 bottles
Producer:
João Carlos Moura Coutinho
Almeida D’Eça de Sousa
Winemaker:
Daniel Fraga Gomes