NIEPOORT BIOMA TINTO (BIOLOGICAL)

Bioma has a dark ruby color. The aroma is full of character with wild berry fruit aromas and dark plum and cherry notes, together with fresh herbaceous notes. Strong mineral character with wet stone aromas...

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NIE017
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BIOMA RED

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2010 was the first edition of this wine made entirely with grapes from our own vineyards at Quinta de Nápoles where we practice organic viticulture, currently undergoing the process of certification. Made with our younger vineyards, with 20 years old, the idea was to have less intervention during the winemaking process. The ageing process was made in old wooden big containers recovered from port wine wood. The goal was to make a pure wine without the oak character, but with elegant and firm tannins.

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VINIFICATION

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The maturation period was very hot and dry, but fortunately, light rain in the first days of September helped, especially on the older and high altitude vineyards, contributing to a balanced maturation process.

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Fermentation occurred in stainless steel vats with total maceration up to 12 days, with 20% of stems. The ageing and malolactic fermentation was made in 5000 L and 2000 L old wood casks, for 12 months.

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TASTING NOTES

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Bioma has a dark ruby color. The aroma is full of character with wild berry fruit aromas and dark plum and cherry notes, together with fresh herbaceous notes. Strong mineral character with wet stone aromas. The palate is firm, supported by a good acidity and great tannic structure. Very fresh with pure fruit flavor and mineral earthy notes. Very long and persistent aftertaste

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TECHNICAL INFORMATION

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PRODUCER

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Niepoort (Vinhos) S.A.

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REGION

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Douro 

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SOIL TYPE

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Schist

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AVERAGE VINE AGE

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20 years

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GRAPE VARIETIES

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Tinta Amarela, Touriga Franca, Tinta Roriz, Sousão and Touriga Nacional.

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VINES PER HA

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4000

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PRUNING METHOD

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Royat

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ALT. FROM SEA LEVEL

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100-360 m

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HARVEST PERIOD

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September

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HARVEST METHOD

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Hand picked

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MALOLACTIC

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Old Wooden 2000 L and 5000 L Casks

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FERMENTATION

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Stainless Steel Vats

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AGEING

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12 months in old wooden of 2000 L and 5000 L

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DRY EXTRACT

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27.1

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RESIDUAL SUGAR

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1.8

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ALCOHOL

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13

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PH

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3.45

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TOTAL ACIDITY

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5.3

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VOLATILE ACIDITY

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0.5

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FREE SO2 AT BOTTLING

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18 

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PRODUCTION

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9.114 Bottles

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FOOD SUGGESTIONS

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Roast beef (with Yorkshire pudding), Tradicional Portuguese Duck Rice, Tradicional codfish dishes, Magré de canard. Cheese suggestions: Camembert, Sainte Albré, Brie.

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