Latest Technical Specifications · 2023
Alcohol 12.6%
Residual Sugar 0.6 g/L
pH 3.32
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Gouveio
Region XXX
Soil Schist
Elevation 500.0 meters
Harvest Dates August 2023
Vine Age 25
Fermentation Vessels Stainless steel
Bottling Date February 2025
Sulfites 88.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,000 bottles
Bottles5,000
Production Details The 0.5 L release came from hand-picked, Royat-trained Gouveio vines planted at 7,000 vines/ha. It fermented in stainless steel, underwent malolactic fermentation in Sherry barrels and matured for 12 months in Sherry barrels under flor. The finished wine had dry extract of 19.80 g/dm³, volatile acidity of 0.80 g/dm³, free SO₂ at filling of 15 mg/dm³ and density of 0.9895 g/cm³. The vintage narrative says Quinta de Nápoles began harvesting early varieties on 2 August and white grapes on 14 August; these are estate-level starting dates, not an exact Ururabo picking date.
Tasting Notes Deep and complex, with an inviting yeasty character, quince paste, bright citrus and subtle spice; textured yet fresh, with balanced acidity and a long refined finish.
Food Pairing Fine fish dishes and a wide range of cheeses.
2023 Technical Specifications
Alcohol 12.6%
Residual Sugar 0.6 g/L
pH 3.32
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Gouveio
Region XXX
Soil Schist
Elevation 500.0 meters
Harvest Dates August 2023
Vine Age 25
Fermentation Vessels Stainless steel
Bottling Date February 2025
Sulfites 88.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 5,000 bottles
Bottles5,000
Production Details The 0.5 L release came from hand-picked, Royat-trained Gouveio vines planted at 7,000 vines/ha. It fermented in stainless steel, underwent malolactic fermentation in Sherry barrels and matured for 12 months in Sherry barrels under flor. The finished wine had dry extract of 19.80 g/dm³, volatile acidity of 0.80 g/dm³, free SO₂ at filling of 15 mg/dm³ and density of 0.9895 g/cm³. The vintage narrative says Quinta de Nápoles began harvesting early varieties on 2 August and white grapes on 14 August; these are estate-level starting dates, not an exact Ururabo picking date.
Tasting Notes Deep and complex, with an inviting yeasty character, quince paste, bright citrus and subtle spice; textured yet fresh, with balanced acidity and a long refined finish.
Food Pairing Fine fish dishes and a wide range of cheeses.
Sources: api.niepoort.pt ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 0.2 g/L
pH 3.1
Total Acidity 6.78 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Gouveio
Region XXX
Soil Schist
Elevation 500.0 meters
Harvest Dates August 2019
Vine Age 25
Fermentation Vessels Stainless steel
Sulfites 88.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details The 0.5 L release came from hand-picked, Royat-trained Gouveio vines planted at 7,000 vines/ha. It fermented in stainless steel, underwent malolactic fermentation in Sherry barrels and matured for 12 months in Sherry barrels under flor. Production was 2,678 500 mL bottles. The finished wine had volatile acidity of 0.50 g/dm³ and free SO₂ at filling of 20 mg/dm³.
Tasting Notes Structured and oxidative, with dried-fruit and spice notes and lingering acidity that preserves freshness.
Food Pairing Fine fish dishes and a wide range of cheeses.
Sources: api.niepoort.pt ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.1 g/L
pH 3.18
Total Acidity 6.97 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Maria Gomes, Bical and Cercial
Region XXX
Soil Calcareous-clay
Harvest Dates September 2016
Vine Age Old vines
Bottling Date November 2022
Sulfites 122.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Volume 1,267 bottles
Bottles1,267
Production Details The 0.75 L release was hand-picked in September from old, Guyot-trained vines planted at 2,500 vines/ha on a site described as at sea level. The finished wine had volatile acidity of 1.01 g/dm³, free SO₂ at filling of 33 mg/dm³ and density of 0.9890 g/cm³. The producer's broader Bairrada vintage narrative says the regional harvest ran from 6–28 September and yields fell around 30–35%; those dates and yield are contextual and are not established as Ururabo-specific.
Tasting Notes Intentional oxidative character; honey, apricot, marmalade and citrus, with flor- and barrel-derived aromas; structured palate, bright acidity and a very long finish.
Food Pairing Fine fish dishes and a wide range of cheeses.
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