BastardoBastardo

Bastardo is a grape variety which can be found in the old vineyards of the Douro Valley. Known as “Trousseau” in the French Jura region, it is a variety which has a short growth cycle, ripens early, and is normally used for increasing sugar levels in the musts produced from grapes growing in colder areas. The idea behind this Bastardo was to try to tame the rustic character of the variety and to tease out its elegant and fresh side. The Bastardo vines are found scattered among the old vineyards of the Quinta de Nápoles, which are cultivated organically.

Vinification

The 2017 vintage experienced a dry winter, with rainfall significantly lower than the average of the past 30 years. A hot and dry spring followed, with heat waves continuing right through to the end of June. With this increase in average temperatures and the lack of rainfall, the growth cycle was around 2 weeks early, from budbreak to veraison. Summer brought more high temperatures and low rainfall levels, which led to an early, intensive and short harvest.

The grapes for the Bastardo were 100% whole-bunch fermented in stainless steel tanks, with a skin contact period of approximately 2 weeks.

After this phase of the vinification process, the wine was pressed and began malolactic fermentation in old French oak barriques where it also matured for around 20 months.

Tasting Notes

A very vibrant red colour accompanies an elegant and delicate aromatic profile. The wine is fresh and full of forest berry aromas as well as vegetal notes typical of the grape variety but also of whole-bunch fermentation. On the palate, despite the distinct red fruit notes, it offers excellent balance, with superbly light and polished tannins and plenty of vivacity thanks to its well-integrated acidity. The Bastardo 2017 is a light and therefore refreshing wine with a rustic character reminiscent of the wines of the past. A beautifully long and precise finish round off the experience. This is an extremely flexible food partner suitable for a large variety of dishes, and should be enjoyed chilled (12 - 14°C), in a Burgundy glass.

Technical Information

Producer

Niepoort(Vinhos) S.A

Region

Douro

Soil Type

Schist

Vineyards

Quinta de Nápoles

Average Vine Age

30 years and over 70 years

Grape Varieties

Bastardo

Vines per HA

6000

Pruning Method

Guyot and Royat

Alt. from Sea Level

120-350

Harvest Period

August and September

Harvest Method

Hand picked

Malolactic

In French oak barrels

Fermentation

In stainless steel tanks

Bottled

March 2019

Ageing

20 months in French oak barrels

Dry Extract (g/dm3)

23.7

Residual Sugar (g/dm3)

0.6

Alcohol (%)

12.2

pH

3.61

Total Acidity (g/dm3)

5.4

Volatile Acidity (g/dm3)

0.8

Free SO2 at Bottling (mg/dm3)

23

Total SO2 (mg/dm3)

109

Production

2600 bottles

Allergens

Sulfite

Food Suggestions

Sausages, grilled meats, aromatic dishes with herbs such as couscous and Portuguese açorda. Mushroom-based dishes and cold salads.

Suitable for Vegans

yes

Bottle

Box

16 31 23.5 × 6 9965 cardboard

Palette

120 80 × 7 Rows 100 Boxes