The hot weather in 2004 and rain in August caused problems in getting grapes with the correct acidity. To overcome this, Tiara was made from grapes grown in high altitude vineyards. After pressing, the must was held at a low temperature for 24 hours before the vinification process was started. The fermentation was very slow (3 months long) and the wine was made using natural yeasts. The wine was aged in stainless steel for 6 months, without malolactic fermentation. In May 2005, when the wine had stabilized, it was bottled.

The nose is fine, fresh and elegant with citrus notes. The palate is fresh, light and elegant and is balanced by good acidity. While the wine is without wood, it has a good structure and complexity, with a long and persistent finish.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 and more than 80 years

Grape Varieties

Códega, Rabigato, Donzelinho, Viosinho, Arinto and others

Vines per HA

4500

Pruning Method

Guyot and Royat

Altitude (m)

650-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel

Bottled

August 2005

Ageing

6 month in stainless steel

Dry Extract (g/dm³)

23.8

Alcohol (%)

13.9

pH

3.18

Total Acidity (g/dm³)

5.33

Volatile Acidity (g/dm³)

0.34

Free SO₂ at Bottling (mg/dm³)

45

Production

5.300 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

The year 2005 was specially dry and hot. The light rain in the beginning of September balanced the maturation process in the vineyards. The vines planted at high altitude allow fresh and balanced must even in difficult years.

The grapes were picked up early in September and kindly pressed. The must was decanted at low temperature. The fermentation was very slow (more than 3 months long) and the fermentation was done without yeast inoculation. Ageing and fermentation was in stainless steel for 6 months, without malolactic fermentation.

Intense citric notes and fine, fresh aroma with mineral notes. The palate is vivid, with good structure, intense aroma, volume and exceptional lightness. Freshness and elegance sustained by good acidity. Long, persistent finish.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 80 years

Grape Varieties

Códega, Rabigato, Donzelinho, Viosinho, Arinto and others

Vines per HA

4500

Pruning Method

Guyot and Royat

Altitude (m)

650-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel

Bottled

May 2006

Ageing

6 month in stainless steel

Dry Extract (g/dm³)

19.1

Alcohol (%)

13

pH

3.19

Total Acidity (g/dm³)

3.15

Volatile Acidity (g/dm³)

0.39

Free SO₂ at Bottling (mg/dm³)

30

Production

10.400 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

2006 was a less dry year when compared with the last ones, with a fairly good rain during winter and good humidity level during spring. The maturation started slowly and the rain during middle August was perfect for balance maturation. Although high temperatures occurred during last week of August and first weeks of September, it forced us to start the harvest in the first days of September.

After total destemming, the grapes were kindly pressed. The must was decanted at low temperature.

The fermentation was done without yeast inoculation during four months and ageing and fermentation occured in stainless steel for 6 months, without malolactic fermentation.

Citric and green apple notes, apricots and peaches aromas, intense and elegant finish wit mineral character. The palate is vivid, with good structure, intense aroma with tropical fruit notes, great volume and exceptional lightness. Freshness and elegance sustained by good acidity. Long, persistent finish.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 80 years

Grape Varieties

Códega, Rabigato, Donzelinho, Viosinho, Arinto and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel

Bottled

May 2007

Ageing

6 month in stainless steel

Dry Extract (g/dm³)

19.1

Alcohol (%)

14.1

pH

3.3

Total Acidity (g/dm³)

4.7

Volatile Acidity (g/dm³)

0.4

Free SO₂ at Bottling (mg/dm³)

30

Production

6.700 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

2007 was a fantastic year for Douro wines. After a rainy spring that substantially increased disease incidence in the vineyards,a fresh August led to a slow and balanced maturation process. Harvest was carried out in the absence of rain.

The grapes were harvested in the beginning of September. After total destemming, the grapes were pressed and the juice was decanted for 18 hours. Fermentation took place in small stainless steel tanks for more than four months and malolactic fermentation was blocked after alcoholic fermentation. The wine was bottled in the first week of June.

Very mineral and delicate aroma, intense citric and green apple notes, reductive character, great freshness and complexity.

The palate is vibrant, with good structure and high acidity, intense aroma with fresh fruit notes, exceptional lightness with intense mineral notes and very persistent.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega, Rabigato, Donzelinho, Viosinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel

Bottled

June 2008

Ageing

8 month in stainless steel

Dry Extract (g/dm³)

22.2

Alcohol (%)

12.55

pH

3.15

Total Acidity (g/dm³)

6.21

Volatile Acidity (g/dm³)

0.3

Free SO₂ at Bottling (mg/dm³)

32

Production

8.016 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

2008 was a fresh year ideal for the Douro wines. Similar to 2007, the rain fall during the growing season was important to maintain humidity levels of the soils, that led to longer maturation process. Cold nights during maturation period were very important to maintain fresh aroma character in grapes until harvest. Lower yields than 2007 gave high concentration to all wines.

The grapes were harvested during all month of September. After total destemming, the grapes were pressed and the juice was decanted for 18 hours, fermentation took place in small stainless steel tanks with fine lees for more than four months and malolactic fermentation was blocked after alcoholic fermentation. The wine was bottled in the first week of June.

Great complexity, wet stone mineral character, intense citric, green apple and white peaches notes, reductive character, great acidity and complexity. The palate is vibrant and shows intense aroma with fresh fruit, apricot notes, exceptional lightness and volume at the same time, with intense mineral notes and very persistent.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega, Rabigato, Donzelinho, Viosinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel

Bottled

June 2008

Ageing

8 month in stainless steel

Dry Extract (g/dm³)

20.6

Residual Sugar (g/dm³)

4

Alcohol (%)

12.42

pH

3.22

Total Acidity (g/dm³)

5.67

Volatile Acidity (g/dm³)

0.47

Free SO₂ at Bottling (mg/dm³)

22

Production

10.200 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

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, was 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 hand sorting, the grapes were total destemmed and quickly pressed during the night. The juice was decanted for 24 hours. Fermentation took place in small stainless steel tanks with fine lees for more than four months; malolactic fermentation was blocked after alcoholic fermentation. The wine was bottled in the second week of May.

Very complex, intense citric and green apple notes. With a wet stone mineral character, even though coming from a warm year, shows only freshness in the aroma. The palate is vibrant and intense with fresh fruit flavors and exceptional lightness. Dryer than previous versions, Tiara 2009 is marked by its mineral character.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega, Rabigato, Donzelinho, Viosinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel

Bottled

May 2010

Ageing

8 months in stainless steel

Dry Extract (g/dm³)

17.2

Residual Sugar (g/dm³)

1.8

Alcohol (%)

12.9

pH

3.33

Total Acidity (g/dm³)

4.75

Volatile Acidity (g/dm³)

0.35

Free SO₂ at Bottling (mg/dm³)

12

Production

19.219 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

2010 was uncommonly wet during winter and early spring, with heavy rains during these months. As a consequence the yields were high and we had to deal with a strong disease pressure on the vineyard.

The maturation period was very hot and dry, but fortunately, light rain in the first days of September helped, especially on the older and high altitude vineyards, contributing to a balanced maturation. The grapes were cut on the first days of September.

After cooled truck transportation the grapes were pressed right away after arriving to the winery, at low temperature, without any maceration. The juice was decanted for 24 hours; fermentation took place in small stainless steel tanks with fine lees for more than four months. 10% of the wine was fermented in large old wood barrels and the malolactic fermentation was blocked after alcoholic fermentation. The wine was bottled in the first week of June.

Very complex, with intense mineral and citric notes, fresh cut grass aroma and a slight reductive character promising long life in the bottle; smoked notes. The palate, with great freshness, shows the concentration and elegance of very old vineyards. Vibrant and intense is dominated by the mineral character and the citric peel flavor. It is rich and fresh, with a long ageing potential.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega, Rabigato, Donzelinho, Boal, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel vats and 10% in used wooden casks

Bottled

June 2011

Ageing

8 months in stainless steel and 10% in old wood

Dry Extract (g/dm³)

16.4

Residual Sugar (g/dm³)

2.6

Alcohol (%)

13

pH

3.3

Total Acidity (g/dm³)

4.29

Volatile Acidity (g/dm³)

0.42

Free SO₂ at Bottling (mg/dm³)

30

Production

9.688 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

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, the grapes are pressed very quickly at low temperature, without any maceration. The juice was decanted for 24 hours, fermentation took place in small stainless steel tanks with fine lees for more than 3 months and 12% of the wine was fermented and aged in used 500 lts oak barrels, malolactic fermentation was blocked after alcoholic fermentation. The wine was bottled in the end of June.

Like always, young Tiara is austere but also very complex, intense mineral and citric notes, with white flower and green apples aromas, very delicate peppery notes, is less reductive than previous editions. Palate with very good freshness and elegance, vibrant and intense, is dominated by the mineral character and stone fruit flavor, rich and fresh and persistent with long ageing potential.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega, Rabigato, Donzelinho, Boal, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

None

Fermentation

Stainless steel and 12% in used casks

Bottled

June 2012

Ageing

10 months in stainless steel and 12% in 500l used barrels

Dry Extract (g/dm³)

17.5

Alcohol (%)

13

pH

3.27

Total Acidity (g/dm³)

4.6

Volatile Acidity (g/dm³)

0.4

Free SO₂ at Bottling (mg/dm³)

24

Production

9.800 bottles

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

2012 was marked by the lack of rain in the Douro region. As a result, the growing cycle began, on average, 15 days later than in previous years. On the other hand, winter 2012 also saw very low temperatures, which resulted in the good and well balanced growth of the vegetation. The ripening period was cooler than usual, leading to a good balance between sugar and acidity, a key factor for a fresh and balanced taste.

The harvest took place in mid-September. The grapes were transported chilled and pressed during the night. Decanting took place for 24 hours, followed by alcoholic fermentation in large barrels, at a temperature varying between 8-13°C. The low temperature led to the wine fermenting during a year. Malolactic fermentation was carried out, thus differentiating it from its previous editions. Due to natural fermentation conditions, Tiara 2012 has residual sugar.

Clear and crystalline colour. The long period of fermentation in barrels has created a very deep and mineral nose. This wine excels for its vegetal character, since its fruit notes are very discreet. Vibrant in the mouth, is very precise and balanced, with the acidity, alcohol and sugar combining perfectly. Unique in its energy and profile, Tiara 2012 promises a long life ahead in the bottle.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Different small vineyards

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Yes

Fermentation

Large capacity oak tonnels

Bottled

December 2013

Ageing

12 months in used barrels

Alcohol (%)

13

pH

3.29

Total Acidity (g/dm³)

4.8

Volatile Acidity (g/dm³)

0.6

Free SO₂ at Bottling (mg/dm³)

22

Food Suggestions

Different types of grilled fish dishes. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

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.

The vineyards that gave rise to Tiara were harvested in mid-September. The grapes were transported chilled and pressed during the night. Decanting took place for 24 hours, followed by alcoholic fermentation in large barrels, at a temperature varying between 8-13°C. The low temperature led to the wine fermenting during a year. Malolactic fermentation was carried out.

The long fermentation in barrel gives Tiara 2013 a very complex, deep, and mineral aroma. Very discreet in the notes of stone fruits, citrus and with light medicinal notes. Very vibrant in the mouth, with a very unique style, where sugar and acidity are in perfect harmony. Fresh, light and very accurate, with a strong mineral component. Ending full of energy, with good citrus notes. A wine that is a pleasure to drink while young to feel all the energy, but that will have a long and healthy life in the cellar.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Several small vineyards

Average Vine Age

40, and 60 to 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Yes

Fermentation

Large capacity barrels

Bottled

December 2014

Ageing

12 months in used barrels

Dry Extract (g/dm³)

17.5

Residual Sugar (g/dm³)

1.9

Alcohol (%)

13

pH

3.26

Total Acidity (g/dm³)

4.9

Volatile Acidity (g/dm³)

0.7

Free SO₂ at Bottling (mg/dm³)

35

Total SO₂ (mg/dm³)

80

Volumic Mass (g/cm³)

0.988

Food Suggestions

Different types of grilled fish dishes. Seafood and white meats. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

The viticultural year 2014 was characterised as a year of lower quantity but higher quality. Due to the large amount of water in the soil, accumulated during winter and spring, everything indicated an early year. Indeed, the maturation phase occurred early, allowing us to start the harvest in August. At Quinta de Nápoles, most of the parcels were harvested within a fine weather period between 23 August and 21 September.

The vineyards that gave rise to Tiara were harvested in mid-September. The grapes were transported chilled and pressed during the night. Decanting took place for 24 hours, followed by alcoholic fermentation in large barrels, at a temperature varying between 8-13°C. The wine fermented during a year and malolactic fermentation was carried out.

Tiara 2014 shows a beautiful crystalline colour. It presents complex and deep aroma, thanks to the long fermentation in barrel. Subtle but very elegant, it is a wine where the stone fruit is in plain harmony with notes of fresh herbs. On the palate, impresses for its with huge structure fully-balanced with a vibrant acidity that makes the wine light, precise and very delicate. Very long and mineral finish.

A wine that is a pleasure to drink while young to feel all the energy, but that will have a long life in the cellar.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Several small vineyards

Average Vine Age

40, and 60 to 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

Yes

Fermentation

Large capacity barrels

Bottled

December 2015

Ageing

12 meses em barricas usadas

Dry Extract (g/dm³)

17.7

Residual Sugar (g/dm³)

0.9

Alcohol (%)

12.36

pH

3.16

Total Acidity (g/dm³)

5.7

Volatile Acidity (g/dm³)

0.4

Free SO₂ at Bottling (mg/dm³)

27

Total SO₂ (mg/dm³)

83

Volumic Mass (g/cm³)

0.9888

Food Suggestions

Different types of grilled fish dishes. Seafood and white meats. Vegetarian suggestions: grilled vegetables or salads.

Last Updated

2023-03-20

The 2015 vintage presented us with very favourable weather conditions: plenty of sunshine and warmth but without too much moisture, ideal for even growth. One of this year’s peculiarities was the vines’ ability to remain hydrated during the ripening stage. At the end of August and beginning September the basal leaves were still moist and green, the berries well-hydrated and the grape skins thick and firm.

The vines from which the Tiara was crafted were harvested mid-September. The grapes were transported to the cellar under temperature-controlled conditions and pressed during the night. The must was left to settle for 24 hours before being left to ferment in large wooden vats at temperatures of 8°C to 13°C. The wine fermented for a whole year and underwent malolactic fermentation.

The 2015 Tiara displays a beautiful crystalline colour. Its aromatic profile is more restrained and austere than in previous vintages, but offers plenty of complexity and depth thanks to its long fermentation period in the wooden vats. Subtle but very elegant, the wine is superbly balanced with notes of white fruit and fresh herbs against a mineral backdrop. The palate boasts an impressive structure complemented by a vibrant acidity which gives a delicate, light wine with great precision. The finish is very long and full of minerality. This is a wine which can be enjoyed in its youth to experience its vibrant energy, but it also promises to develop beautifully in bottle.

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Various small parcels

Average Vine Age

40, 60 and 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600-800

Harvest Period

September

Harvest Method

Hand picked

Malolactic

yes

Fermentation

In large wooden vats

Bottled

January 2017

Ageing

12 months in wooden vats

Residual Sugar (g/dm³)

1.2

Alcohol (%)

12

pH

3.19

Total Acidity (g/dm³)

4.8

Volatile Acidity (g/dm³)

0.4

Free SO₂ at Bottling (mg/dm³)

32

Total SO₂ (mg/dm³)

72

Food Suggestions

Grilled fish, shellfish and white meats. Vegetarian suggestions: vegetable stir-fry and salads.

Last Updated

2023-03-20

The 2016 vintage proved to be very atypical, with a warm and rainy winter, a cool and very wet spring and an extremely hot and dry summer. The weather conditions led to very early budburst (around 2 weeks early), followed nevertheless by a delay in the vegetative cycle during spring, especially with regard to véraison, which occurred approximately 2 weeks later than usual.

The vines from which the Tiara was crafted were harvested mid-September. The grapes were transported to the cellar under temperature-controlled conditions and pressed during the night. The must was left to settle for 24 hours before being left to ferment in large wooden vats at temperatures of 8°C to 13°C. The wine fermented for a whole year and underwent malolactic fermentation.

The 2016 Tiara displays a beautiful crystalline colour. Its aromatic profile is more restrained and austere than in previous vintages, but offers plenty of complexity and depth thanks to its long fermentation period in the wooden vats. Subtle but very elegant, the wine is superbly balanced with notes of white fruit and fresh herbs against a mineral backdrop. The palate boasts an impressive structure complemented by a vibrant acidity which gives a delicate, light wine with great precision. The finish is very long and full of minerality. This is a wine which can be enjoyed in its youth to experience its vibrant energy, but it also promises to develop beautifully in bottle.

Producer

Niepoort (Vinhos) S.A

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Various small vineyard sites

Average Vine Age

40, 60 to 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500 vines

Pruning Method

Guyot and Royat

Altitude (m)

600-800m above sea level

Harvest Period

September

Harvest Method

Hand-picking

Malolactic

Yes

Fermentation

In large barrels

Bottled

January 2018

Ageing

In large barrels

Dry Extract (g/dm³)

16.4

Residual Sugar (g/dm³)

1.6

Alcohol (%)

13

pH

3.34

Total Acidity (g/dm³)

4.3

Volatile Acidity (g/dm³)

0.6

Free SO₂ at Bottling (mg/dm³)

24

Total SO₂ (mg/dm³)

62

Volumic Mass (g/cm³)

0.99

Production

4800 bottles/0.75l

Allergens

Sulphites

Food Suggestions

Grilled fish, seafood and white meats. Vegetarian pairings: vegetable stir-fry and salads.

Last Updated

2023-03-20

Bottle

Box

33.4 18.4 × 6 8321.6 cardboard

Pallet

120 80 × 4 Rows 76 Boxes

The 2017 growing year was quite warm and dry, so we decided to harvest early in order to maintain the characteristic Tiara freshness in the wine. Harvesting began at the end of August and ended beginning September. To preserve all the freshness from our high-altitude vineyards, the harvested fruit was transported chilled to the Quinta de Nápoles where it was pressed gently into a stainless steel tank, with the juice left to settle in the cool cellar for 24 hours.

After settling, the must was transferred into 1000L and 3000L wooden barrels where it spontaneously fermented, went through malolactic fermentation and aged under temperature-controlled conditions for approximately one year.

The 2017 Tiara displays a beautiful crystal-clear colour. Deeply mineral and austere, it offers notes of white fruit and blossoms.

Thanks to the long fermentation period in barrels, this is a white wine with a very subtle and reserved aromatic profile which unfurls in the glass with some time and air to show its full complexity and character. The palate boasts impressive structure, balance and vibrant acidity which renders the wine light, linear and very delicate. The finish is very elegant, long and full of minerality. This wine is an absolute pleasure to drink young after decanting as it makes all its energy felt, but it equally promises fantastic ageing potential.

Producer

Niepoort (Vinhos) S.A

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Various small vineyard sites

Average Vine Age

40, 60 and 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600

Harvest Period

August and September

Harvest Method

Handpicked

Malolactic

Yes

Fermentation

In large Barrels

Bottled

January 2019

Ageing

In large Barrels

Dry Extract (g/dm³)

20.1

Residual Sugar (g/dm³)

2.6

Alcohol (%)

13.4

pH

3.24

Total Acidity (g/dm³)

5.2

Volatile Acidity (g/dm³)

0.5

Free SO₂ at Bottling (mg/dm³)

28

Total SO₂ (mg/dm³)

65

Volumic Mass (g/cm³)

0.98

Production

6125 Bottles

Allergens

Sulfitos

Food Suggestions

Grilled fish, seafood and white meats. Vegetarian pairings: vegetable stir-fry and salads.

Last Updated

2023-03-20

Bottle

Box

33.4 18.4 × 6 8321.6 cardboard

Pallet

120 80 × 4 Rows 76 Boxes

The 2018 vintage was a cool year up until August, with the coolest July recorded in the 21st century. Compared to 2017, the maturation process showed a delay of 3 weeks. The first days of August brought a sudden increase in temperatures: 4 August was the hottest day of the 21st century to date, causing the ripening process to progress slowly during the month of September. Due to water stress, the vines gave us musts with low alcohols and good phenolic ripeness as well as sufficient complexity and minerality. The white varieties were picked between 5 September and 2 October. After careful sorting in the vineyards, the grapes were transported to the cellar in 25kg boxes in a temperature-controlled truck. A second sorting process took place in the cellar before the grapes were pressed gently into a stainless steel tank where the must was left to settle at a low temperature.

The wine was subsequently transferred into a barrel where it fermented spontaneously for approximately one year (undergoing an alcoholic as well as malolactic fermentation) under temperature-controlled conditions.

The 2018 Tiara boasts a very pure and crystalline appearance, with lemon hues. Floral notes and some stone fruit aromas reflect the presence of the Códega do larinho grape variety.

On the palate, the wine is relatively mineral-driven, slightly rustic and shy at first, unfurling little by little and eventually revealing itself to be an exuberant, aromatic wine full of elegance and persistence, with a vibrant acidity which complements its spicy character.

Producer

Niepoort (Vinhos) S.A

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Various small vineyard sites

Average Vine Age

40,60 and 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600

Harvest Period

September and October

Harvest Method

Hand picked

Malolactic

In large Barrels

Fermentation

In large Barrels

Bottled

January 2020

Ageing

12 months in large Barrels

Dry Extract (g/dm³)

18

Residual Sugar (g/dm³)

0.9

Alcohol (%)

11.3

pH

3.1

Total Acidity (g/dm³)

6

Volatile Acidity (g/dm³)

0.4

Free SO₂ at Bottling (mg/dm³)

33

Total SO₂ (mg/dm³)

114

Volumic Mass (g/cm³)

0.99

Production

6220 Bottles

Allergens

Sulfite

Food Suggestions

Grilled fish, seafood and white meats. Vegetarian pairings: vegetable stir-fry and salads.

Suitable for Vegans & Vegetarians

yes

Last Updated

2023-03-20

Bottle

Box

33 18 26 × 6 9400 cardboard

Pallet

120 80 × 4 Rows 76 Boxes

The 2019 growing year was relatively dry. Spring started off with high temperatures which then dropped, remaining low during the whole summer. Some rainfall occurred at the exact time of budbreak, and flowering took place under excellent weather conditions, leading to medium to high yields and healthy berries. The mild days and cool nights of the month of August allowed for slow and balanced ripening.

Harvesting began on 8 August and concluded on 1 October.

We consider the 2019 vintage to be an exceptional one, with perfect balance between the natural acidity and sugar content of the musts, creating white wines of great purity.

After careful sorting in the vineyards, the grapes were transported to the cellar in 25kg boxes in a temperature-controlled truck. A second sorting process took place in the cellar before the grapes were pressed gently into a stainless steel tank where the must was left to settle at a low temperature.

The wine was subsequently transferred into a barrel where it fermented spontaneously for approximately one year (undergoing an alcoholic as well as malolactic fermentation) under temperature-controlled conditions.

The Tiara distinguishes itself with its undeniable elegance supported by a wonderful acidity and the pure expression of its grape varieties. The long fermentation period in large, more than 30-year-old 1500L - 3000L foudre barrels made all the difference!

A discreet nose hints at the typical floral character of the Códega do Larinho grape variety, with aromas of citrus, orchard fruit and a touch of honey. The palate offers beautiful volume and structure. The finish seems almost spicy, long-lasting and balanced by an outstanding acidity!

This Tiara is a versatile wine – it is an ideal beginning or end to a meal and can be enjoyed in its youth while it certainly also has a long life ahead of it in bottle.

Producer

Niepoort (Vinhos) S.A

Region

Douro

Wine Color

White

Soil Type

Granite soil

Vineyards

Old Vineyards of the Ansiães area (Cima corgo)

Average Vine Age

More than 60 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Gobelet

Altitude (m)

600

Harvest Period

August and September

Harvest Method

Hand picked

Malolactic

In Foudres

Fermentation

In Foudres

Bottled

January 2021

Ageing

12 months in Foudres

Dry Extract (g/dm³)

18.3

Residual Sugar (g/dm³)

0.8

Alcohol (%)

12.5

pH

3.18

Total Acidity (g/dm³)

5.5

Volatile Acidity (g/dm³)

0.3

Free SO₂ at Bottling (mg/dm³)

21

Total SO₂ (mg/dm³)

93

Volumic Mass (g/cm³)

0.988

Production

9600 Bottles

Allergens

Sulfite

Food Suggestions

Grilled fish, seafood and white meats. Vegetarian pairings: vegetable stir-fry and salads.

Suitable for Vegans & Vegetarians

yes

Last Updated

2023-03-20

Bottle

Box

33 18 26 × 6 9400 cardboard

Pallet

120 80 × 4 Rows 76 Boxes

The 2020 growing year was very heterogeneous. A rainy winter was followed by a quite moderate spring, providing favourable conditions for the vines’ growth. On the other hand, the month of June was relatively cool and slowed down the growth cycle. July brought very high temperatures (the hottest since 1931), with three heat waves which reduced the yields somewhat.

Harvesting began in the first weeks of August in the hottest areas and concluded in the higher-lying slopes at the end of September.

After careful sorting in the vineyards, the grapes were transported to the cellar in 25kg boxes in a temperature-controlled truck. A second sorting process took place in the cellar before the grapes were pressed gently into a stainless steel tank where the must was left to settle at a low temperature.

The wine was subsequently transferred into a barrel where it fermented spontaneously for approximately one year (undergoing an alcoholic as well as malolactic fermentation) under temperature-controlled conditions.

The Tiara is an elegant, delicate white wine that showcases the purity of its grape varieties and the acidity of the terroir from which it originates. The long fermentation period at low temperatures in more than 30-year-old foudre barrels of 1500L – 3000L makes all the difference! A bouquet of discreet aromas appears on the nose, with the typical floral character of the Códega do Larinho grape variety on a foundation of citrus notes joined by a touch of honey. The palate boasts volume and structure, ending on a finish which is almost piquant, beautifully expressive and prolonged by the wine’s outstanding acidity. This Tiara is a versatile wine lending itself well to the beginning as well as the end of meals. It can be enjoyed young, but it certainly promises to develop in the bottle for many years to come.

Producer

Niepoort(Vinhos)S.A

Region

Douro

Wine Color

White

Soil Type

Granite soil

Vineyards

Old Vineyards of the Ansiães area (Cima corgo)

Average Vine Age

More than 60 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Gobelet

Altitude (m)

600

Harvest Period

August and September

Harvest Method

Hand picked

Malolactic

In Foudres

Fermentation

In Foudres

Bottled

January 2022

Ageing

12 months in Foudres

Dry Extract (g/dm³)

19.6

Residual Sugar (g/dm³)

1.85

Alcohol (%)

12.5

pH

3.2

Total Acidity (g/dm³)

5.4

Volatile Acidity (g/dm³)

0.4

Free SO₂ at Bottling (mg/dm³)

20

Total SO₂ (mg/dm³)

87

Volumic Mass (g/cm³)

0.989

Production

12650 Bottles

Allergens

Sulfite

Food Suggestions

Grilled fish, seafood and white meats. Vegetarian pairings: vegetable stir-fry and salads.

Suitable for Vegans & Vegetarians

yes

Last Updated

2023-03-20

Bottle

Box

33 18 26 × 6 9400 cardboard

Pallet

120 80 × 4 Rows 76 Boxes

The 2021 harvest began on 11 August, with ideal indicators: musts with high acidity levels, low alcohol as well as beautifully firm skin on the berries made for well-balanced red and white wines.

Some instability in the weather during the month of September led to our cellars receiving an exceptionally large number of bunches, with various levels of ripeness according to their geographical origins.

After careful sorting in the vineyards, the grapes were transported to the cellar in 25kg boxes in a temperature-controlled truck. A second sorting process took place in the cellar before the grapes were pressed gently into a stainless steel tank where the must was left to settle at a low temperature.

The wine was subsequently transferred into a barrel where it fermented spontaneously for approximately one year (undergoing an alcoholic as well as malolactic fermentation) under temperature-controlled conditions.

The Tiara is a white wine that showcases the purity of its terroir’s grape varieties and acidity. What makes all the difference is its long fermentation period at low temperatures in over 30-year-old 1500L – 3000L wooden barrels. The wine’s nose is subtle, revealing aromas of citrus, stone fruit, and an herbaceous note, adding character and complexity. On the palate, a pleasantly full body and structure follow through to an expressive and almost spicy finish which is prolonged by the wine’s superb acidity.

Producer

Niepoort

Region

Douro

Wine Color

White

Soil Type

Schist

Vineyards

Various small vineyard sites

Average Vine Age

40,60 and 100 years

Grape Varieties

Códega do Larinho, Rabigato, Donzelinho, Cercial and others

Vines per HA

6500

Pruning Method

Guyot and Royat

Altitude (m)

600

Harvest Period

September and October

Harvest Method

Hand picked

Malolactic

In large Barrels

Fermentation

In large Barrels

Bottled

January 2023

Ageing

12 months in large Barrels

Dry Extract (g/dm³)

19.8

Residual Sugar (g/dm³)

0.6

Alcohol (%)

11.6

pH

3.19

Total Acidity (g/dm³)

5.9

Volatile Acidity (g/dm³)

0.3

Free SO₂ at Bottling (mg/dm³)

34

Total SO₂ (mg/dm³)

112

Volumic Mass (g/cm³)

0.99

Production

12600 Bottles

Allergens

Sulfite

Food Suggestions

Grilled fish, seafood and white meats. Vegetarian pairings: vegetable stir-fry and salads.

Suitable for Vegans & Vegetarians

yes

Last Updated

2023-03-20

Bottle

Box

33 18 26 × 6 9400 cardboard

Pallet

120 80 × 4 Rows 76 Boxes