GRAPES: We selected grapes of Tinta Roriz, Touriga Franca and Touriga Nacional varieties, all produced on our Estate farms, to create a balanced wine with the firm tannins of Tinta Roriz, the rock rose notes, the soft tannins of Touriga Franca, and the aromas of black fruit sand berries, with strong fresh floral notes of Touriga Nacional.

HARVEST: In 2017, there was a lack of rain and an intense heat (warmest year in the last 86) felt throughout the year, especially at the time of grape maturation. This challenged us to adopt a very demanding method of viticulture management to avoid “water stress”. Among the various viticulture techniques adapted to the weather conditions in the Douro Superior, the most relevant are the protection of the grape bunches by vegetation and a severe control of phenolic maturation to maximize the aromatic profile.

VINIFICATION: The wine is vinified in Quinta das Marvalhas in Almendra, in the heart of Douro Superior. Our winery is equipped with the latest technology and enables complete control of temperature, essential for our region of extreme climates. After grapes arrive at the winery, we eliminate clusters which are not in perfect condition. After total de-stemming, the grapes are crushed softly and pass through a thermal shock, followed by
cold pre-fermentative maceration for about 12 to 24 hours. The must is then transferred to broad and low fermentation stainless steel vats, where the maceration occurs for 8 days at 23ºC.

TASTING NOTES: Medium in colour, aromatic bright wild blackberry and fig aromas dominate the nose, balanced with elegant ripe black fruits on the palate. Serve between 15 and 16 º C.

TECHNICAL NOTES

APPELLATION: DOC DOURO

LOT: QBVT17, 40% Touriga Nacional, 30% Tinta Roriz and 30% Touriga Franca

VINEYARDS: Quinta do Bispado in the Douro Superior

WINE AGING: 8 Months is French barrels (40%) and stainless steel (60%)

ALCOHOL: 13.5%

TOTAL ACIDITY: 5.40 g/L (tartaric acid)

VOLATILE ACIDITY: 0.60 g/L (acetic acid)

pH: 3.67

Free SO2: 21 mg/L

SO2 Total: 53 mg/L

Residual Sugar: 4.3 g/L