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  • Country ranking ?

    290
  • Producer ranking ?

    113
  • Decanting time

    -
  • When to drink

    Now

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The Story

Tiara is a fresh and elegant white wine.The slow fermentation (three to five months) and the altitude of the vines give elegance and freshness, whilst the age of the vines (an average of 60 years) is responsible for its concentration.

This reinvented Tiara also boasts a new image, a more elegant and distinguished bottle and a new capsule.

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Vintage 2016

The 2016 harvest in the Douro brought perfectly-timed rain that turned a good year into a great one. Fortunately, despite a challenging growing season and a much adjusted and delayed picking schedule, those producers with excellent vineyard knowledge and confident decision-making, were rewarded with spectacular Vintage Ports.

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Latest Pro-tasting notes

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Written Notes

The 2016 Tiara displays a beautiful crystalline colour. Its aromatic profile is more restrained and austere than in previous vintages, but offers plenty of complexity and depth thanks to its long fermentation period in the wooden vats. Subtle but very elegant, the wine is superbly balanced with notes of white fruit and fresh herbs against a mineral backdrop. The palate boasts an impressive structure complemented by a vibrant acidity which gives a delicate, light wine with great precision. The finish is very long and full of minerality. This is a wine which can be enjoyed in its youth to experience its vibrant energy, but it also promises to develop beautifully in bottle.

The 2016 vintage proved to be very atypical, with a warm and rainy winter, a cool and very wet spring and an extremely hot and dry summer. The weather conditions led to very early budburst (around 2 weeks early), followed nevertheless by a delay in the vegetative cycle during spring, especially with regard to véraison, which occurred approximately 2 weeks later than usual.

The vines from which the Tiara was crafted were harvested mid-September. The grapes were transported to the cellar under temperature-controlled conditions and pressed during the night. The must was left to settle for 24 hours before being left to ferment in large wooden vats at temperatures of 8°C to 13°C. The wine fermented for a whole year and underwent malolactic fermentation.

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Information

Origin

Porto, Douro

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