Page 26 - deça_16pags_6

This is a SEO version of deça_16pags_6. Click here to view full version

« Previous Page Table of Contents Next Page »
26
D’Eça
Reserva
2011
DOURO DOC.
Viticulture and Climate:
Precipitation observed during the
winter was slightly above normal,
highlighting the contribution of
December. In Spring the values were
below average. From late spring until
early Autumn, the weather was dry,
but there was occasional but opportune
rain in August and September. In April
and May, air temperature values were
far above average. Were recorded
three heat waves, one in April and
two in May. The Summer was cooler;
however there were few days of great
heat. In this context the ripening
conditions were good, with 10 to 15
days of season advance. Across the
region there were favorable conditions
for the development of some vineyard
diseases, including powdery mildew,
downy mildew, which had no impact
on the estate, due to rigorous work and
eco-friendly cultivation practices.
The handpicked harvest started on
September 13th. First we harvested
Touriga Nacional and only after Tinta
Roriz. We fnished it on October 6th
2011 with Tinto Cão, our variety with
the longer cycle. These grapes were
from old vines, guarantee of additional
balance and elegance.
Production per Hectare:
Tinta Roriz: 6.500 Kg/ha
Touriga Nacional: 4.950 Kg/ha
Tinto Cão: 3.416 Kg/ha
Fermentation and Aging:
The fermentation was conducted in
stainless steel vats, with controlled
temperature. Pre-fermentative
maceration was made. The malolactic
fermentation was already partially
carried in new barrels and with 2 and
3 years of French and American oak,
where it continued aging for a period
of 9 months. The fnal product has a
composition of 50% Touriga Nacional,
30% Tinta Cão and 20% Tinta Roriz.
Bottling and Tasting Notes
Bottled September 2012
Color
: Intense ruby
Nose
: Red berry fruits, discreet but
present, spice, and oak and coffee hints.
Palate
: Elegant and smooth, yet alive
and persistent, with oak very well
integrated.
Alcohol
: 14,32%
Total Acidity
: 4,94 gr/l
Volatile Acidity
: 0,6 gr/l
pH
: 3,95
Dry Extract
: 30,6 gr/l
Temperature for Serving
: 18 – 20ºC
Gastronomy
: Grouse, pheasant, hare,
roasts, red meats, italian food
Bottles produced
: 3.700
Producer:
João Carlos Moura Coutinho
Almeida D’Eça de Sousa
Winemaker:
Daniel Fraga Gomes