Redoma BrancoRedoma Branco

The vineyards for Redoma Branco are all planted in high altitutes, therefore grapes have a longer and cooler ripening period (particularly at night). All the vineyards are over 60 years old. The main variety are Rabigato and Códega. It does not contain any Malvasia Fina grapes.

Vinification

2003 was a very hot year, particularly in the summer but also during the harvest.

Knowing this, we made a very close maturation control from early on and made sure to pick the grapes at the right time, achieving good ripeness but keeping acidity levels as high as possible.

After a very meticulous selection, the grapes were pressed. One day later, the must went into barrels, where the wine was kept on its lees until the bottling in July 2004. None of the barrels went through malolactic.

Tasting Notes

The wine has a medium concentration and is quite balanced, with a good “grease” and acidity, and a fresh and long finish. Clearly a wine to go with food, particularly fish or sea food, matching also some kinds of cheese.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

15 to 70 years

Grape Varieties

Tinta Roriz, Touriga Franca, Tinta Amarela, Touriga Nacional and others

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

300

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

2 years in casks and old pipes

Bottled

July 2004

Ageing

15 months in french oak casks

Dry Extract

29.8

Alcohol (%)

13.5

pH

3.61

Total Acidity (g/dm3)

5.85

Volatile Acidity (g/dm3)

0.66

Free SO2 at Bottling (mg/dm3)

27

Production

6.000 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Branco 2004 comes from small and very old vineyards, with many different varieties. The most important are Rabigato, Códega, Donzelinho, Viosinho and Arinto. This vineyards are planted in high altitudes, between 400 and 700 meters, on the right side of Douro river. The final result it’s an impressive fresh and mineral wine, but showing also concentration and complexity.

Vinification

The harvest was done by hand to small 25kg boxes in the first half of september. The grapes were carefully chosen in the cellar and 24 hours after pressing, the juice was decanted at low temperature. The wine was fermented on french oak barrels at 18ºC and aged for 8 months with lees and without malolactic fermentation to maintain the freshness and the aromas. Redoma Branco 2004 was done surching for freshness and elegance along with a good concentration.

Tasting Notes

Intense citric aroma, apricots with notes of minerality and good complexitycitric and mineral fresh flavour. Good volume. The wood is well integrated with a long and complex final.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

40 to 80 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

May 2005

Ageing

8 month in french oak casks (228l)

Dry Extract

24.5

Alcohol (%)

13.9

pH

3.19

Total Acidity (g/dm3)

5.4

Volatile Acidity (g/dm3)

0.58

Free SO2 at Bottling (mg/dm3)

30

Production

14.000 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

The vineyards for the Redoma Branco are all at an altitude between 400 and 800 meters, this provides the necessary cooler growing conditions (particularly at night) and longer ripening times. All of these vineyards have vines which are over 60 years old. The main grape variety is Rabigato, though there is a high proportion of Códega and many other varieties as well.

Vinification

2007 was a fantastic year for Douro wines, after a rainy Spring that substantially increased disease incidence in the vineyards, but helped to maintain a good amount of water in the soil. An unusually fresh August in the Douro Valley led to a slow and balanced maturation process.

Harvest was done with good weather, cool night temperatures and without rain.

After a first selection of grapes carried out in the vineyard, a very meticulous selection was undertaken before destemming and gentle pressing. The must obtained was left to settle and then transferred to small French oak casks (228l), for natural fermentation. The wine aged in casks on its lees without stirring, for 9 months without malolactic fermentation.

Tasting Notes

Extremely fresh and elegant, with great complexity, with citric and mineral aromas and apricots and notes of white peaches.

The palate has crisp acidity and great intensity with full texture, with a raft of white fruit flavors’ and mineral overtones, the Redoma is very persistent , with very good ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Serveral vineyards

Average Vine Age

Over 60 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho, Arinto and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

June 2008

Ageing

8 month in French oak casks (228l)

Dry Extract

20.3

Residual Sugar (g/dm3)

3

Alcohol (%)

12.7

pH

3.35

Total Acidity (g/dm3)

5.28

Volatile Acidity (g/dm3)

0.44

Free SO2 at Bottling (mg/dm3)

28

Production

16.023 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Branco 2008 comes from small and old vineyards, with many different varieties, the most important are Rabigato, Códega, Donzelinho, Viosinho and Arinto. These special vines tend to offer delicated and mineral wines with great complexity. These vineyards are planted in high altitudes, between 400 and 700 meters, on the right side of Douro river. The final result it’s an impressive wine, with great intensity, fresh and mineral.

Vinification

2008 was a very fresh year with good amount of water in the soil during maturation process, very cold nights for the season during August and September gave to the wines very fresh and delicate aromas.

The harvest was done middle September. After sorting, grapes were pressed during nigth without maceration, and decanted during 24 hours at 10°C.

The natural fermentation occurred in French oak barrels at 18°C and aged for 9 months with lees, without malolactic fermentation or batonnage to maintain the freshness and the aromas. Redoma Branco 2008 was done searching for freshness and elegance trying to express Douro old vineyards.

Tasting Notes

Very fine mineral aroma and citric notes, apricots aromas, slight smoky character, quite elegant. Citric and mineral fresh flavour. Along with apricots and almonds notes. Good volume with great freshness, the wood is very well integrated with a long and complex final.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

40 to 80 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

June 2009

Ageing

9 month in French oak casks (228l)

Dry Extract

19.8

Residual Sugar (g/dm3)

2.8

Alcohol (%)

12.97

pH

3.19

Total Acidity (g/dm3)

5.72

Volatile Acidity (g/dm3)

0.45

Free SO2 at Bottling (mg/dm3)

28

Production

19.400 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

The grapes for Redoma Branco 2009 came from small and old vineyards, with many different varieties: Rabigato, Códega, Donzelinho, Viosinho and Arinto are the main ones. These vines, planted at high altitude, between 400 and 700 meters, on the right side of the Douro River, tend to result in delicate and mineral wines with great complexity. The final result is an impressive wine, with great intensity, freshness and minerality.

Vinification

2009 was a very fresh year until the beginning of August. A good amount of water in the soil and a cold weather, unusual in the Douro Valley, were leading us to a long maturation season. But incredible high temperatures from 12th of August onwards, resulted in a very fast maturation process all over the region without any shrivel berry. Harvest started earlier, in the beginning of September.

After sorting, the grapes were pressed during the night without any maceration, and decanted during 24 hours at low temperature. The natural fermentation occurred in French oak barrels (228l and 500l) at 18°C, ageing afterwards for 8 months with lees, without malolactic fermentation or batonnage to maintain the freshness.

Redoma Branco 2009 was done in search of freshness and elegance. Using higher and less exposed vineyards, we manage to keep good freshness after a very hot maturation period.

Tasting Notes

Very fine and complex aroma, with mineral and citric notes, apricots, peaches and white flowers aromas, with a slight smoky character, very elegant. Citric and mineral fresh flavor, along with almonds notes. Good volume and concentration with very good freshness leading to a long and complex final.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles e Pinhão

Average Vine Age

40 to 80 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

May 2010

Ageing

8 months in French Oak Casks (228l and 500l)

Dry Extract

17.7

Residual Sugar (g/dm3)

2

Alcohol (%)

13.73

pH

3.3

Total Acidity (g/dm3)

4.87

Volatile Acidity (g/dm3)

0.45

Free SO2 at Bottling (mg/dm3)

24

Production

26.560 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Branco 2010 comes from small old vineyards, planted with many different varieties, being the most important, Rabigato, Códega do Larinho, Arinto, Gouveio and Viosinho. These special vines tend to offer fresh, delicate and mineral wines with great complexity. The vineyards are planted in high altitudes, between 400 and 700 meters, in mica slate soils, on the right side of Douro River. The final result is an impressive wine, with great intensity, fresh and minerality.

Vinification

2010 was uncommonly wet during Winter and early Spring, with very strong rains during these few months, as a consequence we had high yields and strong diseases pressure in the vineyards. The maturation period was very hot and dry, but light rain in the first days of September helped, specially the older and high altitude vineyards to complete a more balanced maturation.

After sorting, grapes were pressed during the night without any maceration, and decanted during 24 hours at low temperature.

The natural fermentation occurred in French oak barrels and 500 lts casks at 18°C. The wine aged for 9 months with lees, without malolactic fermentation or batonnage to maintain the freshness.

Tasting Notes

Redoma 2010 is showing a special intense mineral character, combined with the citric and white flowers notes. The smoky oak character presence is subtle and combines perfectly with the aromatic complexity of the wine. The flavor is rich, but at the same time fresh and light, plenty of stone fruit notes, citric flavors and almond notes. Strong mineral flavor marks a long and complex final taste.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

40 to 80 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

June 2011

Ageing

9 months in French oak barrels (228l)

Dry Extract

17.7

Residual Sugar (g/dm3)

2.6

Alcohol (%)

13.42

pH

3.31

Total Acidity (g/dm3)

4.54

Volatile Acidity (g/dm3)

0.47

Free SO2 at Bottling (mg/dm3)

24

Production

37.352 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Branco comes from small vineyards with more than 40 years old, planted with many different varieties, the most important are Rabigato, Códega do Larinho, Arinto, Gouveio, Boal and Viosinho. These special vines tend to offer delicate and mineral wines with great complexity. These vineyards are planted in high altitudes, between 400 and 700 meters, in mica slate soils, on the right side of Douro River. The final result it’s an impressive wine, with great intensity, freshness and minerality.

Vinification

Vineyard burst was uncommonly early in 2011, all the cycle was anticipated and harvest started earlier than ever before, nevertheless higher planted vineyards went slower than others, and when harvest was done all wines presented good quantity of malic acid, very important for the freshness in palate of the white wines where malolactic fermentation is not done.

After cooling truck transportation and sorting, the grapes were pressed very quickly during night without any maceration at low temperature, and decanted during 24 hours at low temperature.

The fermentationt occurred in French oak barrels of 228 lts and aged for 10 months with the fine lees, without malolactic fermentation or batonnage. The wine was bottled in the end of June.

Tasting Notes

Redoma 2011 have more intense aroma, with complex fruit notes of lemon, orange and apricot, more rich than in previous editions is also showing strong wet stone character contributing for the persistent mineral character. The palate is very firm, with great complexity and freshness thanks to the higher content of malic acid. The fruit character combines with the white flowers notes, and the almond and nuts aromas. Redoma 2011 is very intense and persistent in the palate, with great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

40-80 years

Grape Varieties

Rabigato, Códega, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

June 2012

Ageing

10 month in French oak casks (228l)

Dry Extract

17.2

Residual Sugar (g/dm3)

2

Alcohol (%)

13

pH

3.32

Total Acidity (g/dm3)

4.3

Volatile Acidity (g/dm3)

0.5

Free SO2 at Bottling (mg/dm3)

9

Production

54.543 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Branco grapes come from old vines on the right bank of the River Douro. These vines are located at an altitude of between 400 and 700 metres. Being old vines, there are many varieties, with a predominance of Rabigato, Códega do Larinho, Viosinho and Gouveio. The soils are of mica schist and these tend to give the wines a lot of minerality, and make them delicate and very fresh.

Vinification

2012 was notable for a lack of rain in the Douro region. As a consequence, the growing cycle of the vine began, on average, 15 days later than in previous years. Furthermore, the Winter of 2012 was marked by low temperatures, enabling the vegetation to grow in an appropriate and balanced way. The maturation period was cooler than usual and the cool temperatures allowed the grapes to develop a good level of acidity, essential for a fresh, balanced palate.

After refrigerated transport, the grapes were selected at the entrance to the cellar, and a gentle pressing followed. The must was decanted for about 24 hours.

Fermentation took place in French oak barrels, in the presence of fine lees but without batonnage. The Redoma remained in the barrels for 10 months and was bottled on 25 June.

Tasting Notes

Citrine colour and crystal clear, Redoma has a delicate, precise nose. Mineral notes prevail, accompanied by aromas of apricot and white fruit peel. Its flavour is fresh and balanced, with a slightly smoky character. Its wood is well integrated, and it is voluminous, with a long, complex finish. This wine is uniquely balanced, and has great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

MIca Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

40 to 80 years

Grape Varieties

Rabigato, Códega, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-700

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

End of June 2013

Ageing

10 meses em barricas de carvalho francês

Dry Extract

18

Alcohol (%)

13.5

pH

3.24

Total Acidity (g/dm3)

4.9

Volatile Acidity (g/dm3)

0.5

Free SO2 at Bottling (mg/dm3)

16

Total SO2 (mg/dm3)

70

Volumic Mass (g/cm3)

0.99

Production

26.376 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.

Redoma Branco grapes come from old vines on the right bank of the River Douro. These vines are located at an altitude of between 400 and 600 metres. Being old vines, there are many varieties, with a predominance of Rabigato, Códega do Larinho, Viosinho, Donzelinho and Gouveio. The soils are of mica schist and that's why they tend to give the wines a lot of minerality, and make them delicate and very fresh.

Vinification

The 2013 harvest began on 19 August, earlier than usual, in order to maintain the high levels of acidity and avoid high degrees of alcohol. It was a more productive year, around 25% better than 2012. The decision to start harvesting earlier turned out to be the right one, since the main vineyards had already been harvested before it started raining heavily on the 27th September.

After refrigerated transport, the grapes were selected at the entrance to the cellar, and a gentle pressing followed. The must was decanted for about 24 hours.

Fermentation took place in French oak barrels, in the presence of fine lees but without bâtonnage. The Redoma White 2013 remained in the barrels for 10 months and was bottled on July 2.

Tasting Notes

Citrine colour and crystal clear, Redoma shows a fine and very precise aroma. Has a strong mineral character which gives it

freshness, along with stone fruit notes and orange zest. The wood toast is discrete and very well integrated. Good structure in the mouth, has volume and reveals a salty and mineral side, which is also characteristic in recent harvests. The natural acidity makes the wine lighter and very elegant. Rather long finish, with good citric notes. It is foreseen a great ageing potential.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Mica Schist

Vineyards

Quinta de Nápoles and Pinhão

Average Vine Age

40 to 100 years

Grape Varieties

Rabigato, Códega, Donzelinho, Viosinho, Arinto and others

Vines per HA

5000

Pruning Method

Guyot and Royat

Alt. from Sea Level

400-600

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

French oak casks

Bottled

2nd July 2014

Ageing

10 months in French oak barrels

Dry Extract

17.5

Residual Sugar (g/dm3)

1

Alcohol (%)

12.73

pH

3.33

Total Acidity (g/dm3)

4.7

Volatile Acidity (g/dm3)

0.5

Free SO2 at Bottling (mg/dm3)

16

Total SO2 (mg/dm3)

64

Volumic Mass (g/cm3)

0.9884

Production

21.952 bottles

Food Suggestions

Oven backed fish, dishes with white meat. Vegetarian suggestions: pasta or noodle, dishes with cheese.
Notes