REDOMA BRANCO RESERVE

Redoma Reserva comes from very old vineyards with more than 80 years old, planted above 600 m
of altitude. For Redoma Reserva, the aim is to reach more complexity and deepness, but also more
lightness and elegance. Small portions of granite soil contribute for the special mineral flavor and
enhances the freshness of the wine.
Vinification
2009 was a very fresh year until the beginning of August. A good amount of water in the soil and a cold
weather, unusual in the Douro Valley, was leading us to a long maturation season. But incredible high
temperatures from 12th of August onwards, resulted in a very fast maturation process all over the region
without any shrivel berry. Harvest started earlier, in the beginning of September.
After a first selection of the grapes in the vineyard, a very meticulous selection was undertaken before
destemming and gentle pressing, without any maceration. The must obtained was left to settle at low
temperature and then transferred to small 228l casks of French oak, for natural fermentation. The wine
aged in casks, on lees without stirring, for 9 months without malolactic fermentation.
Tasting Notes
Extremely fresh and mineral, with great complexity. Citric aromas, apricots and white peaches notes are
present with an elegant and subtle smoke character.
The palate has crisp acidity and great intensity. Full texture, with a raft of white fruit flavors and mineral
overtones. Very persistent with high ageing potential.
Technical information
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Product . Redoma Branco 2009
Producer . Niepoort (Vinhos) S.A.
Region . Douro
Year . 2009
Soil Type . Schist
Vineyards . Several vineyards
Average Vine Age . Over 60 years
Grape Varieties . Rabigato, Codega,
Donzelinho, Viosinho, Arinto and
others
Vines per Ha . 6500
Prunning System . Guyot and Royat
Altitude . 400–750 m
Harvest Period . September
Harvest Method . Hand picked
Malolactic . None
Fermentation . French oak casks
Bottled . June 2010
Ageing . 9 months in French Oak
Casks (228 L)
Dry Extract . 17,0 g/dm3
Alcohol . 13,50% vol
Total Acidity . 4,98 g/dm3 Tartaric Acid
Volatile Acidity . 0,48 g/dm3 Acetic Acid
pH . 3.20
Free SO2 at bottling . 19 mg/dm3
Residual Sugar . 2,0 g/dm3