2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.6 g/L
pH 3.59
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Old-vine field blend, predominantly Touriga Nacional and Sousão
Classification Grande Reserva
Region Douro
Soil Schistose
Estate Grown Yes
Maceration 30 days
Oak Types French oak
Extended Maceration Yes
Production Volume 2,400 bottles
Bottles2,400
Production Details The producer PDF specifies vines more than 50 years old at 200–350 metres in Quinta de São Luiz, Cima Corgo. Grapes were harvested by hand and selected in the vineyard; alcoholic fermentation lasted 15 days at controlled temperature after 30 days of skin maceration, followed by 16 months in French-oak barrels.
Tasting Notes Deep ruby; complex, satin-textured nose with vibrant wild-fruit aromas, violet suggestions, and menthol nuances; captivating acidity, silky yet firm tannins, freshness, and a persistent finish.
Food Pairing Richly textured dishes including lamb, kid, wild boar, pasta with truffle sauce, and cured cheeses.
Critics Ratings 94
Vintages
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 0.6 g/L
pH 3.59
Total Acidity 5.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Old-vine field blend, predominantly Touriga Nacional and Sousão
Classification Grande Reserva
Region Douro
Soil Schistose
Estate Grown Yes
Maceration 30 days
Oak Types French oak
Extended Maceration Yes
Production Volume 2,200 bottles
Bottles2,200
Production Details The vines were more than 50 years old and situated at 200–350 metres in Quinta de São Luiz, Cima Corgo. Grapes were harvested by hand, selected in the vineyard and again in the cellar, then underwent 15 days of alcoholic fermentation at controlled temperature after 30 days of skin maceration. The wine matured for 16 months in French-oak barrels. Recommended serving temperature was 16–18°C.
Tasting Notes Vibrant ruby; red fruit and blackberries; complex, with silky yet firm tannins, layered freshness, and a velvety, enveloping structure.
Food Pairing Richly textured dishes including lamb, kid, wild boar, pasta with truffle sauce, and cured cheeses.
Critics Ratings 94