Duorum Reserva Old Vines

Reserva Vinhas Velhas bottle image

Wine Description

This wine is an old-vine field blend up to 100 years old consisting mainly of Touriga Nacional and Touriga Franca with small quantities of Tinta Roriz and Sousão. The grapes are sourced from the Cima Corgo and  Douro Superior sub-regions, which offer exceptional terroir and a range of elevations and vineyard characteristics. The grapes are harvested from September to October and undergo a cold maceration in lagares for two to three days. The wine is aged approximately 12 to 18 months in French oak barrels.

Duorum Winemakers
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Vindimas
Vindimas
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Acclaim
“From a field blend of grapes from old vines, this wine has impressive structure and density. A touch of minerality, typical of the schist soils of the Duoro, gives texture to the solid tannins and ripe black fruits.” – (Cellar Selection) — Wine Enthusiast, Apr 2024
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Vineyard & Production Info
Production area/appellation:
DOURO DOC
Vineyard size
375 acres
Soil composition
Schist
Training method
Guyot and Royat cord unilateral
Elevation:
495-1,650 feet
Vines/acre:
1,200-2,000
Yield/acre:
1.2 tons
Exposure:
Northern / Northeastern
Harvest time:
September-October
First vintage of this wine:
2007
Bottles produced of this wine:
32,000
Average Vine Age:
100
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Maceration length:
5
Varietal composition:
Touriga Nacional, Touriga Franca, Tinta Roriz e Sousão
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
6-9 days
Fermentation temperature:
82 °F
Maceration technique:
Racking and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Barrels
Size of aging container:
225 L and 300 L
Type of oak:
French
Length of aging before bottling:
12-18 months
Age of Aging Container:
New-One year
Length of bottle aging:
6 months
Total SO2
28
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Analytical Data
pH level:
3.64
Acidity:
5.3 g/L
Alcohol:
14 %
Dry extract:
33.6 g/L
Total SO2
28
Residual sugar:
0.69 g/L
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Wine Production

Upon arrival at the winery, the grapes originating from 100-year-old vines are carefully selected and de-stemmed. Pre-fermentive maceration at low temperatures with machine treading in stainless steel troughs takes place, following fermentation at controlled temperatures between 25ºC and 28ºC in stainless steel tanks. Pumpovers and delestage processes are then started in order to obtain the best possible extraction through a careful selection limited to the chosen constituents followed by a long post-fermentative maceration.

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POS MATERIALS
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