Latest Technical Specifications · NVXX
Alcohol 11.3%
Residual Sugar 6.1 g/L
pH 3.37
Total Acidity 5.5 g/L
Calories 102 kcal / glass
150ml glass102 kcal
750ml bottle510 kcal
Grape Varieties Tinta Amarela, Touriga Franca and other varieties
Region Douro
Soil Schist
Harvest Dates September
Sites Quinta de Nápoles and other nearby small old vineyards
Fermentation Vessels 500 L French-oak barrels
Pressing Method Gently Pressed After Sorting
Natural Yeast Yes
Oak Types French oak
Barrel Size 500
Bottling Date July 2023
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 6,000 bottles
Bottles6,000
Production Details This is an explicitly multi-year blend, so it is encoded NVXX rather than using its July 2023 bottling date. Hand-picked September fruit from 50–80-year-old, Guyot- and Royat-trained vineyards planted at 6,000 vines/ha between 150 and 500 m was sorted, gently pressed and cold-settled for 48 hours. The juice fermented spontaneously in 500 L French-oak barrels and matured there for approximately 1–3 years; the producer says alcoholic and malolactic fermentation could take up to three years. Long lees contact and slow oxygenation are described. Although the narrative says this process avoided added sulphur, the same record identifies sulphite as an allergen and reports total SO2, so no sulphite-free claim is made. The record additionally lists dry extract 25.00, volatile acidity 0.60, free SO2 at filling 16 and density 0.9929.
Tasting Notes Onion-skin colour; strawberries and fresh red berries; light, fresh and finely balanced palate; bright acidity; clean, lively and direct finish.
Food Pairing Oysters, oven-baked fish, poultry and other white meats; root-vegetable dishes, Caesar salad and cheese.
Vintages
NVXX Technical Specifications
Alcohol 11.3%
Residual Sugar 6.1 g/L
pH 3.37
Total Acidity 5.5 g/L
Calories 102 kcal / glass
150ml glass102 kcal
750ml bottle510 kcal
Grape Varieties Tinta Amarela, Touriga Franca and other varieties
Region Douro
Soil Schist
Harvest Dates September
Sites Quinta de Nápoles and other nearby small old vineyards
Fermentation Vessels 500 L French-oak barrels
Pressing Method Gently Pressed After Sorting
Natural Yeast Yes
Oak Types French oak
Barrel Size 500
Bottling Date July 2023
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 6,000 bottles
Bottles6,000
Production Details This is an explicitly multi-year blend, so it is encoded NVXX rather than using its July 2023 bottling date. Hand-picked September fruit from 50–80-year-old, Guyot- and Royat-trained vineyards planted at 6,000 vines/ha between 150 and 500 m was sorted, gently pressed and cold-settled for 48 hours. The juice fermented spontaneously in 500 L French-oak barrels and matured there for approximately 1–3 years; the producer says alcoholic and malolactic fermentation could take up to three years. Long lees contact and slow oxygenation are described. Although the narrative says this process avoided added sulphur, the same record identifies sulphite as an allergen and reports total SO2, so no sulphite-free claim is made. The record additionally lists dry extract 25.00, volatile acidity 0.60, free SO2 at filling 16 and density 0.9929.
Tasting Notes Onion-skin colour; strawberries and fresh red berries; light, fresh and finely balanced palate; bright acidity; clean, lively and direct finish.
Food Pairing Oysters, oven-baked fish, poultry and other white meats; root-vegetable dishes, Caesar salad and cheese.
Sources: api.niepoort.pt ↗ · Compare this vintage
2025 Technical Specifications
Alcohol 12.2%
Residual Sugar 2.78 g/L
pH 3.25
Total Acidity 5.6 g/L
Calories 108 kcal / glass
150ml glass108 kcal
750ml bottle540 kcal
Grape Varieties Tinta Amarela, Touriga Franca and other varieties
Region Douro
Soil Schist
Harvest Dates September
Sites Quinta de Nápoles and other small old vineyards
Fermentation Vessels Cement vats
Bottling Date May 2026
Sulfites 106.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 7,700 bottles
Bottles7,700
Production Details The grapes were hand-picked in September. The source describes 50–80-year-old, Guyot- and Royat-trained vineyards planted at 6,000 vines/ha between 150 and 500 m. Alcoholic and malolactic fermentation occurred in cement vats, followed by maturation on fine lees in cement vats. The structured record additionally lists dry extract 20.01, volatile acidity 0.40, free SO2 at filling 32, density 0.9900, carbohydrates 1 and energy 302 kJ; their units or nutritional serving basis are not displayed in the public JSON fields.
Tasting Notes Onion-skin colour; strawberries and fresh red berries; light, fresh and finely balanced palate; bright acidity; clean, lively and direct finish.
Food Pairing Oysters, oven-baked fish, poultry and other white meats; root-vegetable dishes, Caesar salad and cheese.
Sources: api.niepoort.pt ↗ · Compare this vintage
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