Primata Primata

Nat Cool, naturally cool and funky, is an innovative concept created by Niepoort with the aim of a bringing together various different producers to produce light, easy-drinking wines. The Primata is the result of Dirk Niepoort giving his cellar master Luís Pedro a “push” to make his own wine in 2016.

The grapes for this wine stem from vineyards growing at an altitude of 600m in the Douro Valley, more specifically in the Tabuaço region. The character and lightness of these high-lying vineyards with their granitic slate soils as well as the structure of the Douro grape varieties combine with the “Natcool-factor” of “less if more”: minimal intervention in the vineyards as well as in the cellar. A minimalist winemaking concept where the raw material has the biggest say!

Vinification

Half of the grapes for the Primata Natcool 2019 are harvested from a Touriga Nacional vineyard while 50% come from old vines, with all fruit stemming from the Tabuaço region of the Cima Corgo. Whole bunches were lightly foot-trodden so as to extract some juice without damaging the grape skins. They were then left to spontaneously ferment and macerate in lagars before being pressed into stainless steel tanks where the wine completed malolactic fermentation, aged for 6 months and also naturally stabilised during the winter.

Serve chilled! Naturally cool!

Tasting Notes

Of a light ruby colour, the Primata Natcool 2019 offers a slightly reductive and ”funky” notes but with a distinct mineral aromatic profile which reflects its provenance. The palate is deeply refreshing and austere, with beautiful tension, floral notes of rockrose and a purity which follows through to a dry, spicy and persistent finish.

Technical Information

Producer

Niepoort (Vinhos) S.A

Region

Douro

Wine Color

Red

Soil Type

Schiste

Vineyards

Tabuaço-Cima Corgo

Average Vine Age

old vineyards

Grape Varieties

Tinta Amarela, Touriga Franca, Tinta Roriz, Tinto Cão ,Touriga Nacional

Pruning Method

Guyot and Royat

Alt. from Sea Level

600

Harvest Period

September

Harvest Method

Hand picked

Malolactic

In stainless steel tanks

Fermentation

In Lagar

Bottled

April 2020

Ageing

6 months in stainless steel tanks

Dry Extract (g/dm3)

21.4

Residual Sugar (g/dm3)

0.3

Alcohol (%)

10.4

pH

3.5

Total Acidity (g/dm3)

5.59

Volatile Acidity (g/dm3)

0.45

Free SO2 at Bottling (mg/dm3)

42

Total SO2 (mg/dm3)

101

Volumic Mass (g/cm3)

0.992

Production

5000 Bottles (1L)

Allergens

Sulfite

Food Suggestions

Pair with white meats and light dishes such as salads and snacks.

Suitable for Vegans & Vegetarians

yes

Bottle

Box

30 18 27 × 6 8760 cardboard

Palette

120 80 × 5 Rows 95 Boxes