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Viticulture and Climate:
February and March were slightly cooler
than normal, as well as the month of
harvest, September. The rest of the year
showed normal average temperatures.
Rainfall was well above average in the
winter and spring but May was dry,
balanced by a very wet June; the summer
was dry but it rained in September. The
year was somewhat uneven with some
conditions for the emergence of diseases.
With these climate conditions the grape
maturation was obtained smoothly and
the harvest was only fnished on October
12 with the Tinto Cão grape variety. 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 22 years of age.
The grapes were manually harvested,
from September 22 to October 12,
assuring the exclusion of any clusters that
did not meet the rigid quality standard.
Production per Hectare:
Tinta Roriz: 7.294 Kg/ha
Touriga Nacional: 3.884 Kg/ha
Tinto Cão: 2.442 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 9 months. The fnal product has
a composition of 70% Tinta Roriz, 25%
Touriga Nacional and 10% Tinto Cão.
Bottling and Tasting Notes
Bottled August 2011
: Garnet
: Red Berry fruits, Spices, and
smoky and coffee nuances originated
from well-integrated barrels.
: Smooth – velvet, elegant, in total
accordance with the nose. Good acidity
and persistent fnish.
: 13,61%
Total Acidity
: 5,32 gr/l
Volatile Acidity
: 0,6 gr/l
: 3,74
Dry Extract
: 28,4 gr/l
Temperature for Serving
: 18 – 20ºC
: Grilled Meats, Red Meats,
Italian food
Produced bottles
: 4360
João Carlos Moura Coutinho
Almeida D’Eça de Sousa
Daniel Fraga Gomes
D’Eça 2010