Duorum

Reserva Old Vines

Duorum

Reserva Old Vines

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.

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.

Tasting Notes

Deep red color. Concentrated, intense and complex aroma dominated by ripe black fruits, blackberries, cassis, and gooseberry, also showing floral aromas of violet and exotic wood. Aromas of spices result from elevage in the barrels. All these aspects contribute to excellent aromatic complexity that will increase with time. Well balanced acidity with firm and ripe tannins. These characteristics make it a full bodied and powerful wine with a long, persistent finish.

Food Pairing

Pair this wine with roasted pork dishes, aged salumi, and chorizo.

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.

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.

Tasting Notes

Deep red color. Concentrated, intense and complex aroma dominated by ripe black fruits, blackberries, cassis, and gooseberry, also showing floral aromas of violet and exotic wood. Aromas of spices result from elevage in the barrels. All these aspects contribute to excellent aromatic complexity that will increase with time. Well balanced acidity with firm and ripe tannins. These characteristics make it a full bodied and powerful wine with a long, persistent finish.

Food Pairing

Pair this wine with roasted pork dishes, aged salumi, and chorizo.

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

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

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