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WINE IDENTIFICATION: |
QUINTA DO CÔA
2004 |
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Type of Wine:
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Red - Denominação de Origem Controlada
(DOC) DOURO |
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IVDP DOC Approval Nr.: |
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Grape Varieties:
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Touriga Nacional, Touriga Franca, Tinta Roriz and other Quinta do Côa |
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Vineyard Name: |
Quinta do Côa |
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Production Area: |
Almendra - Sub Region: Douro Superior |
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TECHNICAL NOTES: |
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First Year of Production:
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1999 |
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First Year of Vines Production: |
1966 |
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Altitude: |
130 - 250 meter |
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Yield per Hectare:
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3,0 tonnes; 1,0 Kg per vine |
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Training System: |
Double "Guyot" |
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Planting Density:
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3.200 - 3.500 vines / hectare |
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Type of Planting: |
Terraced slopes and descent hill rows |
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Vineyard Management: |
Mechanized vineyard management.
Organic, EC certified by Sativa, only sulphur powder and copper sulphate are used against cryptogamic diseases |
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Climate and Soil:
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Hot and dry, heavy schistous |
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Harvest Period: |
2nd week of October |
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Type of Harvest: |
100% by hand to 25 Kg cases |
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Vinification:
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The grapes are crushed and
destemmed; cold maceration for 48 hours and then alcoholic fermentation for 15 days followed by malolactic fermentation that occurs under controlled temperature at 18ºC for 15 days |
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Fermentation Temperature: |
24 - 28ºC |
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Fermentation Equipment: |
12 ton "lagares" for the cold maceration, and 150 hL Stainless steel vats for fermentation |
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Ageing:
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Less than 50% of the wine aged in French and American extra fine grain oak barrels medium toast, the other part aged in stainless steel tanks. |
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Filtration: |
Polypropylene filter and sub micronic lenticular filter |
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Bottling Period: |
April 2005 |
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Alcohol Content (%V/V):
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14,20 |
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Total Acidity (g/L Tartaric Ac.): |
5,25 |
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pH: |
3,77 |
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Volatile Acidity (g/L Acetic Ac.):
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0,51 |
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Ageing Potential: |
Best before 2013 |
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Pick Drinking Time: |
Drink now through 2011 |
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TASTING NOTES: |
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Colour: |
Deep red colour |
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Aroma:
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Richly fruited with spicy blackberry and mulberry notes |
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Palate: |
Well balanced tannins and good quality oak ageing notes |
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PACKAGING SPECIFICATIONS: |
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QUINTA DO CÔA;)
