Tons de Duorum White

Tons de Duorum White

Tons, which translates to mean "tones," de Duorum is inspired by the bright colors that result from the reflection of the sun on the Duoro River, which creates different tones in the vineyards.  This wine expresses the terroir of the Douro Region, the result of a unique interaction between nature and human effort. 

Tasting Notes

Made from 30% Viosinho, 25% Rabigato, 20% Verdelho, 20% Arinto, and 5% Moscatel grapes. Tons de Duorum has a sunny lemon yellow color and an intense aroma dominated by tropical and citrus fruits. Additionally, the wine finishes with everlasting flavors of flowers, crystallized fruits, and strident minerality.

Food Pairing

Pair this wine with sushi, ceviche, shellfish, cioppino, and grilled poultry.

Tons, which translates to mean "tones," de Duorum is inspired by the bright colors that result from the reflection of the sun on the Duoro River, which creates different tones in the vineyards.  This wine expresses the terroir of the Douro Region, the result of a unique interaction between nature and human effort. 

Tasting Notes

Made from 30% Viosinho, 25% Rabigato, 20% Verdelho, 20% Arinto, and 5% Moscatel grapes. Tons de Duorum has a sunny lemon yellow color and an intense aroma dominated by tropical and citrus fruits. Additionally, the wine finishes with everlasting flavors of flowers, crystallized fruits, and strident minerality.

Food Pairing

Pair this wine with sushi, ceviche, shellfish, cioppino, and grilled poultry.

Sustainable Practices

Vineyard & Production Info

Vineyard name:
The Quinta Castelo Melhor and Quinta do Custódio vineyards
Vineyard size:
325 acres
Soil composition:
Schist
Training method:
Guyot and Royat
Elevation:
492-1,640 feet
Vines/acre:
1,200-2,000
Yield/acre:
2 tons
Exposure:
Northern / Northeastern
Year vineyard planted:
1980; 2007
Harvest time:
September-October
First vintage of this wine:
2010
Bottles produced of this wine:
75,000

Winemaking & Aging

Varietal composition:
30% Viosinho, 25% Rabigato, 20% Verdelho, 20% Arinto, and 5% Moscatel
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
8 days
Fermentation temperature:
59 °F
Maceration technique:
Cold Soak Maceration
Length of bottle aging:
3 months

Analytical Data

pH level:
3.3
Acidity:
5.3 g/L
Alcohol:
13 %
Dry extract:
22.7 g/L
Residual sugar:
<4.0 g/L