UltreiaUltreia

Raul Perez is part of the new generation of Spanish winemakers, his passion for wines goes beyond the wines he produces or the regions he knows. He is a great admirer of Portugal and its wines, with him, we shared opinions, bottles and a common interest in a permanent search for something different. Ultreia is the result of that search, his vision of the Douro valley, the same way Ladredo is our vision of Ribera Sacra. After one day travelling around Douro, Raul chose two vineyards in two distinct areas, one in Têdo river valley and the other in Covas valley.

Vinification

2008 was an excellent year for the Douro wine region. Rain, during spring and beginning of summer, allowed the soil to maintain good water levels until harvest. On another hand, low yields, due mainly to rain during flowering season, were very important to obtain quality fruit with great acidity and balanced sugar contents. Cold nights were determinant to achieve a fresh fruit character present in all the wines.

Both vineyards were harvested on the 25th of September and stayed 3 days in a cold room at 3°C. The fermentation was in open wooden vat with 25% stems, and a total skin contact of 40 days. The wine aged 12 months in French oak barrel where malolactic fermentation occurred.

Tasting Notes

Balsamic aroma, with black pepper, black berry macerated fruit and wet stone mineral notes. The palate is fresh and wide, with great depth, firm tannins supporting an elegant structure, with great acidity, promising a long bottle ageing.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vale do Têdo and Vale de Covas

Average Vine Age

More than 60 years

Grape Varieties

Old vineyard field blend

Vines per HA

6500

Pruning Method

Guyot

Alt. from Sea Level

350-500

Harvest Period

September 2008

Harvest Method

Hand picked

Malolactic

Casks

Fermentation

Wooden open vat

Bottled

April 2010

Ageing

12 month in french oak casks

Dry Extract

27.4

Alcohol (%)

13

pH

3.63

Total Acidity (g/dm3)

5.47

Volatile Acidity (g/dm3)

0.85

Free SO2 at Bottling (mg/dm3)

26

Production

1.068 bottles

Food Suggestions

Game recipes, roast pork, mushrooms.

Raul Perez is part of the new generation of Spanish winemakers, his passion for wines goes beyond the wines he produces or the regions he knows. He is a great admirer of Portugal and its wines, with him, we shared opinions, bottles and a common interest in a permanent search for something different. Ultreia is the result of that search, his vision of the Douro valley, the same way Ladredo is our vision of Ribera Sacra. After one day travelling around Douro, Raul chose two vineyards in two distinct areas, one in Têdo river valley and the other in Covas valley.

Vinification

2011 was characterised by early flowering and the whole growing season took place earlier, with harvesting starting much sooner than usual. However, the vines planted at higher altitudes matured more slowly and the wines eventually revealed moderate alcohol content and good levels of tartaric and malic acid.

The two vineyards located at different valleys in Douro were harvested on the same day, September 21. The vinification occurred in a wooden open vat with 100% of the stem and the whole grapes, in a total of 35 days for maceration. The wine aged 12 months in French oak casks, where malolactic fermentation took place.

Tasting Notes

Very expressive and open aroma, with balsamic profile, floral notes and some spices. The wild fruit shows up very defined and fresh. In the mouth, it is firm on the palate, with notes of wild fruit. Depth and minerality are evident in a good mouth volume. Robust but balanced by good acidity. Very long finish, vibrant and full of character, anticipating a long and healthy aging in the cellar.

Technical Information

Producer

Niepoort (Vinhos) S.A.

Region

Douro

Soil Type

Schist

Vineyards

Vale do Têdo and Vale de Covas

Average Vine Age

More than 60 years

Grape Varieties

Old vineyard field blend

Vines per HA

6500

Pruning Method

Guyot

Alt. from Sea Level

350-500

Harvest Period

September 2011

Harvest Method

Hand picked

Malolactic

Casks

Fermentation

Wooden open vat

Bottled

February 2013

Ageing

12 months in 228 L French oak casks

Dry Extract

25.8

Residual Sugar (g/dm3)

1.8

Alcohol (%)

12

pH

3.65

Total Acidity (g/dm3)

5.54

Volatile Acidity (g/dm3)

1.11

Free SO2 at Bottling (mg/dm3)

22

Total SO2 (mg/dm3)

76

Volumic Mass (g/cm3)

0.9922

Production

1.400 bottles

Food Suggestions

Game recipes, roast pork, mushrooms.