Latest Technical Specifications · NVXX
Alcohol 19.2%
Residual Sugar 96 g/L
pH 3.57
Total Acidity 3.9 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties Códega, Rabigato, Viosinho, Arinto, Gouveio and other varieties
Classification DOP Port
Region Porto
Soil Schist
Harvest Dates September/October; hand-picked
Sites Covelinhas and Pombal
Fermentation Vessels Lagares (wine press tanks)
Oak Types Old oak
Contains Added Sulfites Yes
Extended Maceration Yes
Closure Cork
Production Details Exact 75 cl release, barcode 5602840022003: the white grapes undergo long skin maceration, sometimes with foot treading in lagares; fermentation is stopped by adding grape spirit. The wine spends approximately one year in large old oak vats, followed by at least three years in small old oak casks before bottling. Vines are over 60 years old, planted at 4,000 vines/ha and trained to Guyot and Royat. The raw producer record also lists dry extract 114.50, volatile acidity 0.20, Baumé 2.90, density 1.0185 and total SO2 24, but the extracted API fields do not expose their units or analytical bases, so they are not mapped to canonical analytical fields.
Tasting Notes Brilliant golden-brown colour; fresh nutty aroma with delicate, subdued fruit; medium-sweet, balanced and elegant palate with substantial structure.
Food Pairing Serve chilled as an aperitif, with desserts, or as a digestif.
Vintages
NVXX Technical Specifications
Alcohol 19.2%
Residual Sugar 96 g/L
pH 3.57
Total Acidity 3.9 g/L
Calories (estimated) 215 kcal / glass
150ml glass215 kcal
750ml bottle1075 kcal
Grape Varieties Códega, Rabigato, Viosinho, Arinto, Gouveio and other varieties
Classification DOP Port
Region Porto
Soil Schist
Harvest Dates September/October; hand-picked
Sites Covelinhas and Pombal
Fermentation Vessels Lagares (wine press tanks)
Oak Types Old oak
Contains Added Sulfites Yes
Extended Maceration Yes
Closure Cork
Production Details Exact 75 cl release, barcode 5602840022003: the white grapes undergo long skin maceration, sometimes with foot treading in lagares; fermentation is stopped by adding grape spirit. The wine spends approximately one year in large old oak vats, followed by at least three years in small old oak casks before bottling. Vines are over 60 years old, planted at 4,000 vines/ha and trained to Guyot and Royat. The raw producer record also lists dry extract 114.50, volatile acidity 0.20, Baumé 2.90, density 1.0185 and total SO2 24, but the extracted API fields do not expose their units or analytical bases, so they are not mapped to canonical analytical fields.
Tasting Notes Brilliant golden-brown colour; fresh nutty aroma with delicate, subdued fruit; medium-sweet, balanced and elegant palate with substantial structure.
Food Pairing Serve chilled as an aperitif, with desserts, or as a digestif.
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