Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2015 / 750ml | EUR 138.00≈ $158.51 · £118.33 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2021
Alcohol 12.4%
pH 3.51
Grape Varieties Baga
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates August and September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date November 2023
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,266 bottles
Bottles1,266
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 27 months of maturation there. The product title/SKU context identifies the 75 cl release and Sativa PT BIO-03 certification notation. The record additionally reports ununitized dry extract (21.10), residual sugar (0.30), total acidity (5.19), volatile acidity (0.68), total SO₂ (105), and density (0.9900); the API does not expose their units or analytical basis.
Tasting Notes Violets; red berries; leather; spice; chalk; vibrant fruit; fine tannins; refreshing, balsamic and nearly saline finish
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2021 Technical Specifications
Alcohol 12.4%
pH 3.51
Grape Varieties Baga
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates August and September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date November 2023
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,266 bottles
Bottles1,266
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 27 months of maturation there. The product title/SKU context identifies the 75 cl release and Sativa PT BIO-03 certification notation. The record additionally reports ununitized dry extract (21.10), residual sugar (0.30), total acidity (5.19), volatile acidity (0.68), total SO₂ (105), and density (0.9900); the API does not expose their units or analytical basis.
Tasting Notes Violets; red berries; leather; spice; chalk; vibrant fruit; fine tannins; refreshing, balsamic and nearly saline finish
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2020 Technical Specifications
Alcohol 11.8%
pH 3.5
Grape Varieties Baga
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates August and September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date November 2022
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,260 bottles
Bottles1,260
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 27 months of maturation there. The record additionally reports ununitized dry extract (23.70), residual sugar (0.50), total acidity (5.48), volatile acidity (0.46), total SO₂ (121), and density (0.9940); the API does not expose their units or analytical basis. Its general vintage narrative repeats the 2019 harvest dates, so those dates are not presented as a verified 2020 interval.
Tasting Notes Violets; red berries and cherries; spice; chalk; vibrant fruit; fine tannins; saline, refreshing finish
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2019 Technical Specifications
Alcohol 11.1%
pH 3.41
Grape Varieties Baga and Poeirinho
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date November 2021
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,600 bottles
Bottles2,600
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 27 months of maturation there. The record additionally reports ununitized dry extract (19.80), residual sugar (0.30), total acidity (4.97), volatile acidity (0.54), total SO₂ (75), and density (0.9910); the API does not expose their units or analytical basis. The wider estate's white-to-red harvest ran from 26 August to 26 September, not necessarily the LOTE D picking interval.
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2018 Technical Specifications
Alcohol 12.6%
pH 3.6
Grape Varieties Baga and Poeirinho
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date April 2021
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,178 bottles
Bottles2,178
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 21 months of maturation there. The record additionally reports ununitized dry extract (22.40), residual sugar (0.30), total acidity (4.67), volatile acidity (0.71), total SO₂ (112), and density (0.9900); the API does not expose their units or analytical basis. The wider estate's white-to-red harvest ran from 27 August to 5 October, not necessarily the LOTE D picking interval.
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2017 Technical Specifications
Alcohol 12.6%
pH 3.43
Grape Varieties Baga and Poeirinho
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date July 2019
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,350 bottles
Bottles2,350
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 21 months of maturation there. The record additionally reports ununitized residual sugar (1.50), total acidity (4.80), volatile acidity (0.45), total SO₂ (68), and free SO₂ (16); the API does not expose their units or analytical basis. The wider Quinta de Baixo harvest ran from 17 August to 19 September, but this is not asserted as LOTE D's complete picking interval.
Tasting Notes Flowers; wild berries; smoke; leather; chalk; vibrant fruit; fine tannins; saline, refreshing finish
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2015 Technical Specifications
Alcohol 11.5%
pH 3.47
Grape Varieties Baga and Poeirinho
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates Harvest in the old vineyards began in mid-September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date June 2017
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,610 bottles
Bottles2,610
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 20 months of maturation there. The record additionally reports ununitized residual sugar (1.50), total acidity (5.20), volatile acidity (0.67), total SO₂ (66), and free SO₂ (17); the API does not expose their units or analytical basis.
Tasting Notes Violet; smoke; leather; wild berries; dark cherries; blossoms; high acidity; smooth tannins; saline, long and fresh finish
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
2014 Technical Specifications
Alcohol 10.8%
pH 3.55
Grape Varieties Baga and Poeirinho
Region Bairrada
Soil Calcareous clay
Orientation South-Facing Vineyard Slope
Harvest Dates Harvest started in early September
Vine Age More than 100 years
Fermentation Vessels Stainless-steel tanks followed by a large wooden barrel
Barrel Size 2500
Bottling Date June 2016
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Volume 2,600 bottles
Bottles2,600
Production Details Hand-picked from a Guyot-trained vineyard planted at 2,500 vines/ha. Fermentation spent 4–5 weeks in stainless steel, finished in a 2,500 L wooden barrel, and completed malolactic fermentation and 20 months of maturation in that barrel. The structured record additionally reports ununitized values for total acidity (5.25), volatile acidity (0.77), total SO₂ (41), free SO₂ (14), and density (0.9920); these are retained contextually because the API does not expose their measurement units or analytical basis.
Tasting Notes Ruby; blossoms; spice; tobacco; earth and leather; dark berries; cherries; high acidity; smooth tannins; long, fresh finish
Food Pairing Roasted kid goat, sausages, oven-baked cod, or vegetarian legume dishes
Producer Information
Website
Address
Rua Cândido dos Reis, 670, 4400-071 Vila Nova de Gaia, Portugal
Phone
+351 223 777 770
Email
Owner
Dirk van der Niepoort
Cellarmaster
Dirk van der Niepoort