Gestolen Fiets BrancoGestolen Fiets Branco

Since 2012 you can follow a story about a Stolen Bicycle or as Dutch would say, a story about „Gestolen fiets” not only on red, but also on white wine label: Gestolen Fiets Branco. The label for Dutch market was created in 2004 by the artist Willem Holtkamp.

Vinification

Vineyard burst was uncommonly early in 2011, and all the cycle was anticipated with harvest starting earlier than ever. Nevertheless higher planted vineyards went slower than the others, and when harvest finished, all the wines presented a good quantity of malic acid, which is a very important requirement for a fresh palate in the white wines that don’t undergo malolactic fermentation. Harvest begun in the end of August, and after a quick pressing without any skin contact, the juice settled for 24h. Fermentation was made in stainless steel vats (75%) and French oak barrels (25%). The wine aged in these two types of containers for 7 months with fine lees, without steering and without malolactic fermentation.

Tasting Notes

Citric coloured wine, with intense mineral character and strong citric aromas, peaches and white flower notes. On the palate, shows great balance and complexity, with juicy stone fruit flavours, and a refreshing acidity. Very long and salty aftertaste.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Mica-Schist

Vineyards

Several

Average Vine Age

20 to 50 years old

Grape Varieties

Rabigato, Códega do Larinho, Gouveio, Dona Branca, Viosinho, Bical and others

Vines per HA

4000-6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

550-700

Harvest Period

August/September

Malolactic

None

Fermentation

Stainless steel vats (75%) and French oak barrels (25%)

Bottled

April 2012

Ageing

Stainless steel vats and French oak barrels

Dry Extract (g/dm3)

19

Residual Sugar (g/dm3)

3

Alcohol (%)

13.5

pH

3.31

Total Acidity (g/dm3)

4.8

Volatile Acidity (g/dm3)

0.4

Production

92.820 bottles

Food Suggestions

Grilled and baked fish, pasta with seafood, white meat.

With the same philosophy as the red, the white wine is to be enjoyed in moments of relaxation, with good friends and good food, to accompany the simple pleasures of life. The grapes come from vineyards located 600 metres above the sea level, planted with typical Douro varieties, in soils of mica-schist, which give the wine a strong mineral character. In order to make a light, fresh but complex wine, vinification takes place in stainless steel vats and French oak barrels.

The illustrations on the label, with different stories on the various editions, reinforce the relaxed character of this wine.

Vinification

2012 was marked by a lack of rain in the Douro region. As a consequence, the growth cycle of the vines began, on average, 15 days later than in previous years. On the other hand, winter 2012 also had very low temperatures, allowing a suitable and balanced growth of the vegetation. The maturation period was cooler than usual, giving a good balance in the total acidity of the musts.

The grapes were harvested in early September. After a strict selection process on the sorting table, they were pressed slowly. The must was allowed to stand for 24 hours without skin maceration, and this was followed by a slow fermentation for 9 months, without batonnage.

Tasting Notes

The 2012 White has a vivid and crystal clear citrine colour. The nose is mineral, with a pronounced character of very cool white fruit aromas.

In the mouth, it starts fresh, balanced and complex. The aromas are of pure white fruit, combined with smoky notes that emphasise the authenticity of this wine. It has a long finish, ending with a saltiness that is typical of the terroir.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Mica-Schist

Vineyards

Several

Average Vine Age

20 to 50 years old

Grape Varieties

Rabigato, Códega do Larinho, Gouveio, Dona Branca, Viosinho, Bical and others

Vines per HA

4000-6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

550-700

Harvest Period

August/September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel vats (75%) and French oak barrels (25%)

Bottled

May 2013

Ageing

Stainless steel vats and French oak barrels

Dry Extract (g/dm3)

19

Residual Sugar (g/dm3)

3.1

Alcohol (%)

13

pH

3.38

Total Acidity (g/dm3)

4.7

Volatile Acidity (g/dm3)

0.5

Free SO2 at Bottling (mg/dm3)

20

Total SO2 (mg/dm3)

62

Volumic Mass (g/cm3)

0.9882

Food Suggestions

Grilled and baked fish, pasta with seafood, white meat.