At the small dedicated Quinta de Roriz winery. The grapes were picked by hand and the bunches were manually sorted. The grapes
were inoculated with selected yeast and maceration was achieved through pumping over. Fermentation temperatures were kept
between 22 and 24ºC.
Tinta Barroca – 37%
Old Vines – 18%
Touriga Nacional – 16%
Touriga Franca – 15%
Tinta Amarela – 7%
Tinto Cão – 7%
French oak barrels of 400 L.
Alcohol: 13.87% vol.
Volatile acidity: 0,55 g/l (acetic acid)
Total acidity: 5,0 g/l (tartaric acid)
Reducing sugars: 2,3 g/l
Ready for drinking now, although it has the ageing potential to develop further in bottle for another two to three years.
Bruno Prats and Charles Symington, assisted by Luís Coelho and Pedro Correia.