Duorum Reserva Old Vines

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Wine Description

This wine is an old-vine field blend up to 100 years old consisting mainly of Touriga Nacional and Touriga Franca with small quantities of Tinta Roriz and Sousão. The grapes are sourced from the Cima Corgo and Douro Superior sub-regions, which offer exceptional terroir and a range of elevations and vineyard characteristics. The grapes are harvested from September to October and undergo a cold maceration in lagares for two to three days. The wine is aged approximately 12 to 18 months in French oak barrels.

“Attractive and polished nose of plums, dark cherries, chocolate, mocha and lavender. Ripe, dense and creamy, with a full body and muscular, firm tannins. Rich and delicious.”
— James Suckling, Dec 2022

“This rich, field blend wine, with its mint and spice aromas, is impressive and certainly worth aging further. A strongly mineral texture with dark black fruits, and layers of richness and acidity, this fine wine should be ready from 2025.”– (Cellar Selection)
— Wine Enthusiast, Oct 2022

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Production area/appellation:

DOURO DOC

Vineyard size

375 acres

Soil composition

Schist

Training method

Guyot and Royat cord unilateral

Elevation:

495-1,650 feet

Vines/acre:

1,200-2,000

Yield/acre:

1.2 tons

Exposure:

Northern / Northeastern

Harvest time:

September-October

First vintage of this wine:

2007

Bottles produced of this wine:

20000

Average Vine Age:

100

Prefermentation Technique:

Cold maceration

Maceration length:

Varietal composition:

Field blend from very old vines, mainly Touriga Nacional, Touriga Franca, Tinta Roriz and Sousão

Fermentation container:

Stainless steel tanks

Length of alcoholic fermentation:

6-9 days

Fermentation temperature:

82 °F

Maceration technique:

Racking and Pumpovers

Malolactic fermentation:

Yes

Type of aging container:

Barriques and Barrels

Size of aging container:

225 L and 300 L

Type of oak:

French

Length of aging before bottling:

12-18 months

Age of Aging Container:

New-One year

Length of bottle aging:

6 months

Total SO2

111

pH level:

3.58

Acidity:

5.3 g/L

Alcohol:

14.5 %

Dry extract:

32.3 g/L

Total SO2

111

Residual sugar:

0.6 g/L

Upon arrival at the winery, the grapes originating from 100-year-old vines are carefully selected and de-stemmed. Pre-fermentive maceration at low temperatures with machine treading in stainless steel troughs takes place, following fermentation at controlled temperatures between 25ºC and 28ºC in stainless steel tanks. Pumpovers and delestage processes are then started in order to obtain the best possible extraction through a careful selection limited to the chosen constituents followed by a long post-fermentative maceration.

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Duorum Reserva Old Vines

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