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  • Country ranking ?

    205
  • Producer ranking ?

    80
  • Decanting time

    -
  • When to drink

    2020-2035

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The Story

Niepoort launched their first Rosé in 1999, with the aim of proving that Rosés can also be wines of great quality. Produced from old vines and fermented in barrels, the Redoma Rosé is a well-balanced wine best suited as a versatile accompaniment to food. With the freshness of a white wine and the complexity and structure of a red wine, it provides a completely different perspective on Rosés.

Region: Douro

Grape Varieties: 30% Tinta Amarela, 20% Touriga Franca and 50% other varieties

Average Vine Age: 50 to 80 years

Vineyards: Quinta de Nápoles and other small old parcels

Soil Type: Schist

Vines per HA:  6000

Pruning Method:  Guyot and Royat

Alt. from Sea Level: 200-400 m

Harvest: hand-picked in September

Malolactic: no

Fermentation: in French barrels

Ageing: 7 months in stainless steel

Food Suggestions: Oysters, oven-baked fish, poultry and other white meats. Vegetarian pairings: dishes based on tuber vegetables (turnips, sweet potato and beetroot), Caesar salad, cheese.

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Latest Pro-tasting notes

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Written Notes

With a light and bright salmon hue, the Redoma Rosé has a very fine aroma, of dried flowers, red fruit and a slight smoky profile. It is fresh in the mouth, with presence and some volume, showing that it is a highly gastronomic Rosé. The fresh fruit and mineral notes are in harmony, providing a very long and delicate finish.

The weather conditions of the viticultural year 2015 were very favourable, with sun, a warm temperature and low humidity, allowing a homogeneous vegetative growth. One of the particular features of this year was the vineyard ability to remain hydrated during ripening. In late August, early September, the basal leaves still remained green and moist, with hydrated berries and a thick, firm skin. The balance of the musts, the softness of the tannins, and the intense colour concentration indicate that this can be an exceptional year for Doc Douro Wines.

After careful selection, the grapes were pressed at a low temperature to avoid oxidation and too much colour extraction. The must was fermented in new French oak barrels for 6 months. It was bottled on 17 March 2016.

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Information

Origin

Porto, Douro

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