Tons de Duorum White

Tons de Duorum White bottle image

Wine Description

Tons, which translates to mean "tones," de Duorum is inspired by the bright colors that result from the reflection of the sun on the Duoro River, which creates different tones in the vineyards.  This wine expresses the terroir of the Douro Region, the result of a unique interaction between nature and human effort. 

Duorum Winemakers
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Duorum Vineyards
Vindimas
 Vindimas
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Acclaim
“The 2020 Branco Tons is an unoaked blend of 30% Viosinho, 25% Rabigato, 20% Verdelho and 20% Arinto, plus a dollop of Moscatel Galego Branco for the rest (giving the wine some personality). It comes in very dry and at 12.6% alcohol. In its youth (bottled about seven weeks before it was tasted), this is super and another overachiever from a brand that has become a very good and consistent value. It’s hard to lean up too far on the score here, given that I don’t think it will age or develop much, but right now it certainly seems like a super deal in its youth. It is fresh, exuberant and alive. It has a reasonable degree of solidity in the mid-palate as well. It will be a perfect porch-sipper this summer. Drink it very young for best results, no matter how long it theoretically lasts.”
— Wine Advocate, May 2021
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Vineyard & Production Info
Vineyard name
The Quinta Castelo Melhor and Quinta do Custódio vineyards
Vineyard size
325 acres
Soil composition
Schist
Training method
Guyot and Royat
Elevation:
1,312-1,968 feet
Vines/acre:
1,200-2,000
Yield/acre:
2 tons
Exposure:
Northern / Northeastern
Year vineyard planted:
1980; 2007
Harvest time:
September-October
First vintage of this wine:
2010
Bottles produced of this wine:
75,000
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Winemaking & Aging
Varietal composition:
30% Viosinho, 25% Rabigato, 20% Verdelho, 20% Arinto, 5% Moscatel
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
8 days
Fermentation temperature:
59 °F
Maceration technique:
Cold Soak Maceration
Length of bottle aging:
3 months
Total SO2
67
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Analytical Data
pH level:
3.21
Acidity:
5.9 g/L
Alcohol:
13 %
Dry extract:
20 g/L
Total SO2
67
Residual sugar:
0.6 g/L
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Wine Production

Upon arrival at the winery, the grapes are de-stemmed and gently crushed, followed by pre-fermentative maceration at low temperature for 12-24 hours. The grapes are then pressed and fermentation takes place at controlled temperature between 14ºC - 16ºC.