Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 1968 / 750ml | EUR 743.00≈ $853.42 · £637.10 | www.niepoort.pt ↗ |
Latest Technical Specifications · 2012
Alcohol 20.0%
Residual Sugar 64 g/L
pH 3.49
Total Acidity 4.4 g/L
Calories (estimated) 205 kcal / glass
150ml glass205 kcal
750ml bottle1025 kcal
Grape Varieties Códega, Rabigato, Viosinho, Arinto, Gouveio and other varieties
Classification White Colheita Port
Region Porto
Soil Schist
Harvest Dates September 2012
Sites Vale do Pinhão and Ferrão
Vine Age Older than 60 years
Fermentation Vessels Granite lagares
Pressing Method Foot Treading Before Fortification
Oak Types Oak
Bottling Date March 2023
Contains Added Sulfites Yes
Production Volume 615 bottles
Bottles615
Production Details Hand-picked grapes and stems were selected on a sorting table, crushed, transferred directly to granite lagares, foot-trodden and fortified. The wine matured for 10 years in 550 L and 600 L Pipas more than 50 years old before March 2023 bottling. The producer's format records conflict on planting density: the 750 ml record says 4,000 vines/ha, while the 375 ml record says 6,000 vines/ha; both specify Guyot and Royat training. The producer additionally reports dry_extract 85.20, Baumé 1.20, volatile acidity 0.37, total SO2 27 and density 1.0060 without exposing their units or analytical bases in the structured response. The supplementary data sheet recommends serving at 10–12°C.
Tasting Notes Golden; hazelnut, apricot, citrus, honey and spice; delicate yet structured, with integrated spirit, piquant acidity balancing sweetness, and a long expressive finish
Food Pairing Dried or preserved fruit, almond tart, egg-, coffee- or vanilla-based desserts; chilled as an aperitif; also foie gras or mature cheese
Vintages
2012 Technical Specifications
Alcohol 20.0%
Residual Sugar 64 g/L
pH 3.49
Total Acidity 4.4 g/L
Calories (estimated) 205 kcal / glass
150ml glass205 kcal
750ml bottle1025 kcal
Grape Varieties Códega, Rabigato, Viosinho, Arinto, Gouveio and other varieties
Classification White Colheita Port
Region Porto
Soil Schist
Harvest Dates September 2012
Sites Vale do Pinhão and Ferrão
Vine Age Older than 60 years
Fermentation Vessels Granite lagares
Pressing Method Foot Treading Before Fortification
Oak Types Oak
Bottling Date March 2023
Contains Added Sulfites Yes
Production Volume 615 bottles
Bottles615
Production Details Hand-picked grapes and stems were selected on a sorting table, crushed, transferred directly to granite lagares, foot-trodden and fortified. The wine matured for 10 years in 550 L and 600 L Pipas more than 50 years old before March 2023 bottling. The producer's format records conflict on planting density: the 750 ml record says 4,000 vines/ha, while the 375 ml record says 6,000 vines/ha; both specify Guyot and Royat training. The producer additionally reports dry_extract 85.20, Baumé 1.20, volatile acidity 0.37, total SO2 27 and density 1.0060 without exposing their units or analytical bases in the structured response. The supplementary data sheet recommends serving at 10–12°C.
Tasting Notes Golden; hazelnut, apricot, citrus, honey and spice; delicate yet structured, with integrated spirit, piquant acidity balancing sweetness, and a long expressive finish
Food Pairing Dried or preserved fruit, almond tart, egg-, coffee- or vanilla-based desserts; chilled as an aperitif; also foie gras or mature cheese
1968 Technical Specifications
Alcohol 20.7%
pH 3.6
Grape Varieties Códega, Rabigato, Viosinho, Arinto, Gouveio and other varieties
Classification White Colheita Port
Region Porto
Soil Schist
Harvest Dates September 1968
Sites Vale do Pinhão and Ferrão
Vine Age Over 60 years
Fermentation Vessels Lagares
Pressing Method Foot Treading
Oak Types Old, well-seasoned oak
Bottling Date October 2022
Contains Added Sulfites Yes
Production Volume 300 bottles
Bottles300
Production Details Hand-picked fruit from Guyot- and Royat-trained vines planted at 6,000 vines/ha. The producer describes slow oxidative maturation and concentration in small, old, well-seasoned oak casks in the cool Vila Nova de Gaia cellars. The structured record additionally reports residual_sugar 62.00, acidity_total 5.48, dry_extract 88.40, Baumé 1.30, volatile acidity 0.96, total SO2 27 and density 1.0070, but it does not expose the units or analytical basis for those fields; they are therefore retained here rather than converted into qualified canonical measurements.
Tasting Notes Rich golden yellow; dried apricot, hazelnut, roasted almond, orange zest and spice; elegant, finely structured and sweet, with piquant acidity and a persistent finish
Food Pairing Dried fruit, nuts, almonds, raisins, peaches, apricots, egg-based desserts, dried-fruit pies, coffee or vanilla; slightly chilled as an aperitif; also foie gras or crème caramel
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