Socalcos Patamares Vino ao Alta
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1 Port The Port trade. The production of Port is overseen by the Instituto dos Vinhos do Douro e Porto (IVDP) a regulatory body set up in The organisation supervises the promotion, production, and trade of all Porto and Douro DOC wines, and also guarantees label integrity, age designations, and samples all appellation wines for authenticity. The Douro districts The Douro is divided into 3 districts determined by natural conditions Baixo Corgo The smallest district with higher rainfall averages (approx 50% of production) Cima Corgo - Most high quality wines produced Douro Superior - Largest & most arid district (approx 13% of production) Socalcos Patamares Vino ao Alta Traditionally the vineyards are cultivated on terraced slopes (Patamares) Newer machine workable terraces are being built (Socalcoes) with more rows of vines between terrace walls walling Vneyards are also planted with rows running vertically down the slope (Vino ao Alta) All vineyard layouts depend on the severity of the slope on which they are planted
2 Schistous soils predominate in the region. Schist is a form of slate with strata which allows vine roots to permeate the rock. Vineyard rating The IVDP authorizes with each grower the maximum amount of wine that may be fortified in a given year (based on a number of factors.) Each factor has a minimum and maximum point score associated with it, and there are a total of 2,361 points available. A grade Vineyards score over 1,200 points. B vineyards score between 1,001 and 1,200 points, and so on to F, the lowest grade. Points are given for Soil and climate factors: (location, altitude, exposure, soil, slope etc.) and the vine itself: (type of vine, planting density, yield, training system, and vine age.) Maximum yields in the Douro for red grapes are set at 55 hl/ha; & for white grapes the maximum yield is 65 hl/ha. Principal Grape varietals Red Varietals Touriga Nacional Touriga Francesa Tinta Cão Tinta Roriz Tinta Baroca Mourisco Tinto Sousão Bastardo White Varietals Arinto Codega Malvasia Fino Malvasia Corada Rabigato Viosinho Folgasão. Esgana Cão,
3 Vinification Grapes are de-stemmed (full or partial) and crushed. Traditionally, grapes were foot trodden and fermented in open granite troughs (lagares) Smaller quintas may continue to tread grapes,(particularly for Vintage wines,) but most large Port houses have changed to Autovinifiers, in which the fermenting wine is pumped over the cap by a build up of carbon dioxide,. Automated treading machines, and open-top fermenters with pump-over systems are newer developments in the region. Traditional Treading Robotic Lagares. Like a traditional lagar, the robotic lagar is a low square tank, but stainless steel rather than granite, and fitted with a line of mechanical pistons which mimic the treading of a human team as they move from one end of the lagar to the other. The pistons have pads which are of a density and texture very like a bare foot. The pistons are calibrated to tread the grapes against the floor of the tank at the same pressure as a 70 kg man., Grapes can be trodden mechanically at any hour of day or night, as required by the winemakers. Another advantage of the robotic lagar is a system of panels in the pistons and three sides of the lagar which are filled with water. This water can be cooled or heated to manage the temperature of the must in the lagar during treading and fermentation. After treading, the short 2-3 day fermentation is monitored and when the fermenting must is ready to fortify, Pneumatic lifts simply tip up the lagar from one side and the wine runs out, into a tank in the lower levels of the winery. The remaining solids are tipped out of the lagar, and by means of an archimedes screw shifted into a press. Automated Robotic Lagar (photo Tim Gaiser MS)
4 Beneficio is the fortification of wine with spirit This occurs when approx one-third of the sugar has been converted to alcohol. The wine is fortified to approx 20% abv with aguardente a 77% abv neutral grape spirit.. The process of beneficio (mutage) halts fermentation, killing the yeasts and preserving sweetness in the Port.. For most Port, aguardente will be added in a 1:4 ratio, White and rosé Ports are made with lesser degrees of maceration, but otherwise all Port wines follow this production method. A pipe,is the traditional barrel used for both aging and shipping Pipes used in the Douro Valley usually hold 550 litres, but pipes in Vila Nova de Gaia may often contain 620 litres. The size of a pipe used for shipping is 534 litres, Most aging takes place in the Port lodges of Vila Nova de Gaia, although this ceased to be compulsory in Many smaller quintas choose to age their wines at their facilities in the Douro Valley. Port Styles White Port Ruby Port Ruby Reserve Port White port wines are a blend of several vintages that are then chosen for cask aging. Aging lasts between 3 and 10 years and the final wine is bottled ready to drink. Produced in dry, off dry & sweet styles (Lagrima) When white ports are matured in wood for long periods, the colour darkens, Ruby Port is a blended wine often aged in bulk (in wood, cement, or stainless steel) for two to three years prior to bottling. The wine is simple, deeply coloured, and inexpensive. Ruby Port does not carry a vintage date. Ruby Reserve, or Premium Ruby, replaced the term Vintage Character and has more complexity and character than a basic Ruby Port Crusted Port Vintage Port Non vintage ruby Port. A blend of high quality wines sourced from 2 or more vintages. Aged up to 4 years in cask before bottling. Ideally should have a minimum of 3 yrs bottle age before use. When it will have formed a deposit (Crust) in the bottle. Requires decanting before service. Vintage Port must be authorized by the IVDP, and is aged in cask before being bottled by July 30 of the third year after harvest. It will continue to develop in the bottle for years and may continue to improve for 40 years or more. Mature Vintage Port requires decanting, as it will develop a significant deposit in the bottle. A house will utilise the best vineyards available to it when creating a vintage blend. Vintage Port accounts for approximately 1-3% of production
5 Single Quinta Vintage / Tawny Port. Late-Bottled Vintage Port A single quinta Vintage Port is the product of one estate s harvest Often, if a Port house cannot declare a vintage, it may sell the wines of one of its better estates as a vintage wine. In a declared vintage year the estates wines may form the basis of the shippers vintage Port. Many smaller quintas release their own vintage wines as well. Single quinta wines are generally produced in the same style as VintagePorts, and will improve with additional bottle age (Generally ready for sale at 8-10yrs). Some producers will also produce Tawny styles either vintage dated or with and indication of age ( 10 yr old, 20 yr old) There is one variation on the Single Quinta port concept: Quinta do Vesuvio is a quintas with an extraordinary terroir that produces Vintage ports most years, and produce no other style of port, only the Vintage. In these instances, the wine is routinely offered En Primeur the second spring after harvest. The wine spends between four and six years in cask prior to bottling and takes on some of the effects of cask ageing LBV Port is always the product of a single vintage, but quality may vary greatly. Some LBV wines are filtered prior to bottling and will not require decanting They do not improve with additional bottle age. Superior styles are left unfiltered and may achieve quality nearer that of a Vintage Port improving with bottle age., These wines may be labelled as Envelhecido em Garrafa, indicating an additional minimum three years of bottle aging. They will reach maturity sooner than a Vintage Port. Labelling will show vintage date and date of bottling Garrafeira Port These ports from a single year age for a short time in wood followed by a longer period in small glass container "demijohns" (7 to 11 litre) capacity. After 20, 30 or 40 years, the wine is decanted and bottled Speciality of the houses of Niepoort & Ferreira Tawny Port Basic wines labelled as Tawny Port do not undergo the extensive cask aging that is essential to the style, but are paler wines due to, a lessthorough extraction, or the addition of white Port to the blend. Lesser vineyards and vintages are used in these wines Reserve Tawny Reserve Tawny wines are blended from several vintages, aged for over six years prior to bottling Tawny Port will not improve with additional bottle age Colheita Tawny A vintage-dated Port that spends a minimum of seven years in cask but in practice may be aged for much longer Some producers, may not bottle Colheita Tawny Ports until an order is received. Therefore, Port of a particular vintage may vary from bottle to bottle. The date of vintage & date of bottling will appear on the label.
6 Tawny with Indication of Age (Aged Tawny) May be labelled as 10, 20, 30, or over 40 Years Old but there are no legal requirements. The age indication is not an average age of the blended wines in the bottle, but is an approximation Tawny Ports that display an age indication are matured in seasoned wood. The wines are racked annually, and are often topped up with other wines wine as evaporation takes place, Individual casks are finally blended together prior to bottling. The wines will have faded to a Tawny colour and will have left all deposits in cask so will need no further decanting before service. Port experts would argue that 20yr old shows the ideal character of fruit / wood balance. 30 / over 40 yr old Ports may lose fruit character and become more like liqueurs. Port Vintages Principal generally declared vintages. Some Port houses may declare in other vintages ie declared by Quinta de Noval
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