Latest Technical Specifications · NVXX
Alcohol 19.5%
Residual Sugar 109 g/L
pH 3.53
Total Acidity 3.7 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties 100% Moscatel (Muscat)
Classification Vinho do Douro D.O.C.
Region Douro
Soil Schist and granite, Described as transitional soils from schist to granite
Harvest Dates September
Vine Age Old vines
Fermentation Vessels Lagares
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French oak
Barrel Size 550
Bottling Date July 2023
Contains Added Sulfites Yes
Serving Temperature 12°C · 54°F
Production Details The grapes are hand-picked shortly before full ripeness to retain high acidity. Fruit comes from old vineyards at 400–500 m elevation. Fermentation uses 100% whole bunches in lagares. The wine ages primarily in old 550 L pipas, with 10% in new French oak barrels; during wood ageing, older and younger component vintages are selected to form the 5-year blend. The producer record additionally reports dry extract 125.00, Baumé 3.50, volatile acidity 0.40, density 1.0220 and total SO2 125, but its raw structured response does not expose units or analytical bases for these auxiliary figures.
Tasting Notes Floral and citrus Muscat aromas; nuts, spice and honey; structured, high-acid, delicate and refreshing palate with a long finish
Food Pairing Ham, cheesecake, and fruit tart with orange
Vintages
NVXX Technical Specifications
Alcohol 19.5%
Residual Sugar 109 g/L
pH 3.53
Total Acidity 3.7 g/L
Calories (estimated) 225 kcal / glass
150ml glass225 kcal
750ml bottle1125 kcal
Grape Varieties 100% Moscatel (Muscat)
Classification Vinho do Douro D.O.C.
Region Douro
Soil Schist and granite, Described as transitional soils from schist to granite
Harvest Dates September
Vine Age Old vines
Fermentation Vessels Lagares
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French oak
Barrel Size 550
Bottling Date July 2023
Contains Added Sulfites Yes
Serving Temperature 12°C · 54°F
Production Details The grapes are hand-picked shortly before full ripeness to retain high acidity. Fruit comes from old vineyards at 400–500 m elevation. Fermentation uses 100% whole bunches in lagares. The wine ages primarily in old 550 L pipas, with 10% in new French oak barrels; during wood ageing, older and younger component vintages are selected to form the 5-year blend. The producer record additionally reports dry extract 125.00, Baumé 3.50, volatile acidity 0.40, density 1.0220 and total SO2 125, but its raw structured response does not expose units or analytical bases for these auxiliary figures.
Tasting Notes Floral and citrus Muscat aromas; nuts, spice and honey; structured, high-acid, delicate and refreshing palate with a long finish
Food Pairing Ham, cheesecake, and fruit tart with orange
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