Tons de Duorum Red

Tons de Duorum Red bottle image

Wine Description

Tons de Duorum is inspired by the bright colors that result from the reflection of the sun on the Douro River ("tons" means color nuance), creating different tones in the vineyards. This wine expresses the terroir of the fantastic Douro region, the result of a unique interaction between nature and human effort. Made from a blend of Touriga Franca, Touriga Nacional and Tinta Roriz sourced from the Castelo Melhor and Costodio vineyards.

Duorum Winemakers
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Vindimas
 Vindimas
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Acclaim
TOP 100 VALUE: “Offering aromas of mineral and hot stone, with flavors to match, this red is elegant and broad-textured.”
— Wine Spectator, Dec 2015
BEST BUY: “This is a big, beefy and structured wine that at the same time is laden with fruit. A reminder of the tough schist soil of the Douro, the wine’s mineral edge is balanced by the bright juicy fruit and acidity. With the tannins, this second wine from Duorum will age well.”
— Wine Enthusiast, May 2015
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Vineyard & Production Info
Vineyard name
Quinta Castelo Melhor and Quinta do Custódio
Vineyard size
325 acres
Soil composition
Schist
Training method
Guyot and Cordon Royat
Elevation:
495-1,650 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:
2008
Bottles produced of this wine:
360,000
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Winemaking & Aging
Varietal composition:
50% Touriga Franca, 30% Touriga Nacional and 20% Tinta Roriz
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
5 days
Fermentation temperature:
82 °F
Maceration technique:
Pumpovers and delestage
Malolactic fermentation:
Yes
Type of aging container:
Barriques and barrels
Size of aging container:
225 and 300 L
Type of oak:
French and American oak
Length of aging before bottling:
6 months
Age of Aging Container:
2-3 years old
Length of bottle aging:
3 months
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Analytical Data
pH level:
5
Alcohol:
13.5 %
Residual sugar:
4 g/L