Page 27 - 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 »
27
D’Eça
Rosado
2011
Viticulture and Climate:
The observed precipitation during the
winter was slightly above normal,
highlighting the contribution of December.
In spring the values were belowaverage.
From late spring until early autumn,
theweather was dry, but therewas
occasional but opportune rain in August
and September. The air temperature
values, in April andMay, were far above
average. Were recorded three heat waves,
one in April and two inMay. The summer
was cooler; however therewere fewdays
of great heat. In this context the ripening
conditions were good, with 10 to 15 days
of season advance. Across the region
therewere favorable conditions for the
development of some vineyard diseases,
including powderymildew, downymildew,
which had no impact on the estate, due of
rigorous work and eco-friendly cultural
practices.
Themanual harvest started on September
23rd 2011, ensuring the exclusion of any
bunch that didn’t have the required quality.
Production per Hectare:
Tinta Roriz: 6.500 Kg/ha
Touriga Nacional: 4.950 Kg/ha
Fermentation and Aging:
The winemaking was conducted in
stainless steel vats at low temperatures
with 1 day of grape skin contact. The
malolactic fermentation was performed.
The fnal product has a composition of
50% Touriga Nacional and 50% Tinta
Roriz.
Bottling and Tasting Notes
Bottled May 2012
Color
: Strawberry with carmine
nuances
Nose
: Raspberry, cherry, fruit candy
with light foral and fresh notes.
Palate
: Fresh red fruits especially
raspberry, very well balanced acidity
and body with an interesting structure.
Alcohol
: 13%
Total Acidity
: 4,43 gr/l
Volatile Acidity
: 0,4 gr/l
pH
: 3,44
Temperature for Serving
: 7 – 10ºC
Gastronomy
: Entrees, appetizers,
salads, asiatic and italian food
Produced bottles
: 1200
Producer:
João Carlos Moura Coutinho
Almeida D’Eça de Sousa
Winemaker:
Daniel Fraga Gomes