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Viticulture and Climate:
The climate in 2009 was warmer
than average, especially in March,
which contributed to an early start of
the growing season, with August and
September being also warmer. Rainfall
was below average in late winter and
early spring and although the summer
was normal May and September were
very dry. The conditions were benign
and it was not a year with a high
incidence of diseases. The maturations
were complete resulting in concentrated
wines. 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 were able to carefully
select for this wine Tinta Roriz, Touriga
Nacional and Tinto Cão grape varieties,
all with 21 years of age.
The grapes were manually harvested,
from September 22 to October 4,
assuring the exclusion of any clusters
that did not meet the rigid quality
Production per Hectare:
Tinta Roriz: 5.675 Kg/ha
Touriga Nacional: 3.450 Kg/ha
Tinto Cão: 2.360 Kg/ha
Fermentation and Aging:
Long pre-fermentation maceration
followed by fermentation in stainless
steel and granite vats with controlled
temperatures. The malolactic
fermentation was done in new and, two
and three year old French and American
Oak barrels, where the wine aged for a
period of 12 months. The fnal product has
a composition of 55% Tinta Roriz, 30%
Touriga Nacional and 15% Tinto Cão.
Bottling and Tasting Notes
Bottled February 2011
: Very intense garnet
: Red Berry fruits, Spices and coffee
nuances originated from well-integrated
: Good structure and
concentration. Good acidity and
persistent fnish.
: 13,50%
Total Acidity
: 4,80 gr/l
Volatile Acidity
: 0,5 gr/l
: 3,73
Dry Extract
: 29,45 gr/l
Temperature for Serving
: 18 – 20ºC
: Grilled Meats, Red Meats
Produced bottles
: 4800
João Carlos Moura Coutinho
Almeida D’Eça de Sousa
Daniel Fraga Gomes
D’Eça 2009