BIOMA RED
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2010 was the first edition of this wine made entirely with grapes from our own vineyards at Quinta de Nápoles where we practice organic viticulture, currently undergoing the process of certification. Made with our younger vineyards, with 20 years old, the idea was to have less intervention during the winemaking process. The ageing process was made in old wooden big containers recovered from port wine wood. The goal was to make a pure wine without the oak character, but with elegant and firm tannins.
rnVINIFICATION
rnThe maturation period was very hot and dry, but fortunately, light rain in the first days of September helped, especially on the older and high altitude vineyards, contributing to a balanced maturation process.
rnFermentation occurred in stainless steel vats with total maceration up to 12 days, with 20% of stems. The ageing and malolactic fermentation was made in 5000 L and 2000 L old wood casks, for 12 months.
rnTASTING NOTES
rnBioma has a dark ruby color. The aroma is full of character with wild berry fruit aromas and dark plum and cherry notes, together with fresh herbaceous notes. Strong mineral character with wet stone aromas. The palate is firm, supported by a good acidity and great tannic structure. Very fresh with pure fruit flavor and mineral earthy notes. Very long and persistent aftertaste
rnTECHNICAL INFORMATION
rnPRODUCER
rnNiepoort (Vinhos) S.A.
rnREGION
rnDouro
rnSOIL TYPE
rnSchist
rnAVERAGE VINE AGE
rn20 years
rnGRAPE VARIETIES
rnTinta Amarela, Touriga Franca, Tinta Roriz, Sousão and Touriga Nacional.
rnVINES PER HA
rn4000
rnPRUNING METHOD
rnRoyat
rnALT. FROM SEA LEVEL
rn100-360 m
rnHARVEST PERIOD
rnSeptember
rnHARVEST METHOD
rnHand picked
rnMALOLACTIC
rnOld Wooden 2000 L and 5000 L Casks
rnFERMENTATION
rnStainless Steel Vats
rnAGEING
rn12 months in old wooden of 2000 L and 5000 L
rnDRY EXTRACT
rn27.1
rnRESIDUAL SUGAR
rn1.8
rnALCOHOL
rn13
rnPH
rn3.45
rnTOTAL ACIDITY
rn5.3
rnVOLATILE ACIDITY
rn0.5
rnFREE SO2 AT BOTTLING
rn18
rnPRODUCTION
rn9.114 Bottles
rnFOOD SUGGESTIONS
rnRoast beef (with Yorkshire pudding), Tradicional Portuguese Duck Rice, Tradicional codfish dishes, Magré de canard. Cheese suggestions: Camembert, Sainte Albré, Brie.
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