Latest Technical Specifications · 2025
Alcohol 12.2%
Residual Sugar 0.6 g/L
pH 3.44
Total Acidity 5.7 g/L
Calories 108 kcal / glass
150ml glass108 kcal
750ml bottle540 kcal
Grape Varieties Blend of typical Douro grape varieties
Region Douro
Soil Schist
Harvest Dates September 2025
Sites Vineyards of Provesende
Fermentation Vessels Traditional lagar followed by cement tank
Pressing Method Pressed From The Traditional Lagar Into A Cement Tank After Whole-Bunch Skin Contact
Indigenous Yeast Yes
Bottling Date May 2026
Sulfites 74.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,300 bottles
Bottles5,300
Production Details Provesende vineyards are planted at 6,000 vines/ha, trained Guyot and Royat, at 150–500 m; grapes were hand picked. The producer description says 10 days of whole-bunch skin maceration, while its vinification text says about 11 days before pressing, so no single maceration_days value is proposed. The release-specific maturation field says nine months in cement, but the accompanying vinification prose says one year on fine lees in cement; this duration conflict is unresolved. The prose additionally says the wine settled naturally in stainless steel for two months before light filtration. Supplementary analysis: dry extract 21.00 g/L, volatile acidity 0.50 g/L, density 0.9907, free SO₂ at bottling 19 mg/L, carbohydrates 0.9 g/100 mL and energy 300 kJ/100 mL.
Tasting Notes Golden colour; quince paste, apricot, citrus and ripe stone fruit; broad, textured palate with balancing freshness and a long, controlled, citrus-driven finish.
Food Pairing Mediterranean mezze such as hummus, baba ghanoush, roasted peppers and olives; aged goat or Alpine-style cheeses, washed-rind cheeses, bresaola and prosciutto crudo.
Vintages
2025 Technical Specifications
Alcohol 12.2%
Residual Sugar 0.6 g/L
pH 3.44
Total Acidity 5.7 g/L
Calories 108 kcal / glass
150ml glass108 kcal
750ml bottle540 kcal
Grape Varieties Blend of typical Douro grape varieties
Region Douro
Soil Schist
Harvest Dates September 2025
Sites Vineyards of Provesende
Fermentation Vessels Traditional lagar followed by cement tank
Pressing Method Pressed From The Traditional Lagar Into A Cement Tank After Whole-Bunch Skin Contact
Indigenous Yeast Yes
Bottling Date May 2026
Sulfites 74.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,300 bottles
Bottles5,300
Production Details Provesende vineyards are planted at 6,000 vines/ha, trained Guyot and Royat, at 150–500 m; grapes were hand picked. The producer description says 10 days of whole-bunch skin maceration, while its vinification text says about 11 days before pressing, so no single maceration_days value is proposed. The release-specific maturation field says nine months in cement, but the accompanying vinification prose says one year on fine lees in cement; this duration conflict is unresolved. The prose additionally says the wine settled naturally in stainless steel for two months before light filtration. Supplementary analysis: dry extract 21.00 g/L, volatile acidity 0.50 g/L, density 0.9907, free SO₂ at bottling 19 mg/L, carbohydrates 0.9 g/100 mL and energy 300 kJ/100 mL.
Tasting Notes Golden colour; quince paste, apricot, citrus and ripe stone fruit; broad, textured palate with balancing freshness and a long, controlled, citrus-driven finish.
Food Pairing Mediterranean mezze such as hummus, baba ghanoush, roasted peppers and olives; aged goat or Alpine-style cheeses, washed-rind cheeses, bresaola and prosciutto crudo.
2024 Technical Specifications
Alcohol 11.8%
Residual Sugar 0.61 g/L
pH 3.28
Total Acidity 5.6 g/L
Calories 104 kcal / glass
150ml glass104 kcal
750ml bottle520 kcal
Grape Varieties Blend of typical Douro grape varieties
Region Douro
Soil Schist
Harvest Dates September 2024
Sites Vineyards of Provesende
Fermentation Vessels Traditional lagar followed by cement tank
Pressing Method Pressed From The Traditional Lagar Into A Cement Tank After Whole-Bunch Skin Contact
Indigenous Yeast Yes
Bottling Date June 2025
Sulfites 58.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,000 bottles
Bottles5,000
Production Details Provesende vineyards are planted at 6,000 vines/ha, trained Guyot and Royat, at 150–500 m; grapes were hand picked. The producer description says 10 days of whole-bunch skin maceration, while its vinification text says the wine remained in lagar for about 11 days before pressing, so no single maceration_days value is proposed. It aged on fine lees in cement for one year, then settled naturally in stainless steel for two months. Supplementary analysis: dry extract 18.50 g/L, volatile acidity 0.40 g/L, density 0.9898, free SO₂ at bottling 20 mg/L, carbohydrates 0.7 g/100 mL and energy 288 kJ/100 mL.
Tasting Notes Luminous amber-gold; wildflower honey, dried apricot and orange peel; supple texture, bright mouthwatering acidity, long sapid finish and a subtle salty edge.
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