Quinta da Romaneira
Vintage Year
The red grape harvest began on September 9 and ended on October 18, under mild temperatures and mostly dry weather. Timely rains occurred on September 21 and 22, and again on October 14 and 17, totalling 47.8 mm. Harvesting was suspended during these days to preserve must quality. The year is marked by the wines’ natural acidity, with relatively low pH and high total acidity, resulting in a freshness rarely seen in the Douro. The Petit Verdot was picked on October 5, 7 and 9.
Vinification
Fermentation took place in stainless steel vats for 10 days. Malolactic fermentation occurred partly in vat and partly in French oak barrels.
Ageing
100% of the blend was aged in oak for 10 months, of which 30% in new French oak barrels (225 litres).
Bottling
May 2021
Analytical Parameters
Total Acidity: 6.60 g/dm³ | pH: 3.42 | Residual Sugar: 0.8 g/dm³
Allergens information
Contains sulphites.
SKU: 100413