{"id":528,"date":"2019-02-07T16:44:17","date_gmt":"2019-02-07T16:44:17","guid":{"rendered":"https:\/\/www.grandeportovinhos.com\/?page_id=528"},"modified":"2019-02-08T18:39:26","modified_gmt":"2019-02-08T18:39:26","slug":"douro","status":"publish","type":"page","link":"https:\/\/www.grandeportovinhos.com\/eng\/quem-somos\/vinhos\/douro\/","title":{"rendered":"DOURO"},"content":{"rendered":"
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ENCOSTAS DE L\u00c1 COLHEITA TINTO<\/span><\/b><\/p>

\u00a0<\/span><\/b><\/p>

Este vinho foi elaborado na sub-regi\u00e3o de Cima Corgo, Tabua\u00e7o, com as castas Touriga Franca (50%), Touriga Nacional (40%) eTinta Roriz (10%).<\/span><\/p>

\u00a0<\/span><\/p>

Production Method:<\/span><\/b>\u00a0Ap\u00f3s uma selec\u00e7\u00e3o e vindima manual cuidada, as uvas s\u00e3o submetidas a esmagamento e desengace total. Segue-se um per\u00edodo de 24 horas de macera\u00e7\u00e3o pr\u00e9-fermentativa a 30\u00b0C. S\u00e3o utilizadas leveduras seleccionadas para indu\u00e7\u00e3o da fermenta\u00e7\u00e3o alco\u00f3lica que decorre entre os 22-24\u00b0C durante um m\u00ednimo de 10 dias. Fermenta\u00e7\u00e3o malol\u00e1ctica induzida com controlo da temperatura.\u00a0<\/span><\/p>

Tasting Note:<\/span><\/b>\u00a0De cor rubi, apresenta um aroma intenso a fruta madura e notas florais. Boa estrutura e corpo, taninos muito suaves, final envolvente.<\/span><\/p>

Enologist:<\/span><\/b>\u00a0Jorge Alves e Fernando Costa.<\/span><\/p>

Suggestion:\u00a0<\/span><\/b>To accompany meat and game dishes, sausages and cheese. It should be consumed at 16-18\u00b0C.\u00a0<\/span><\/p>

\u00a0<\/span><\/p>

Teor Alco\u00f3lico:\u00a0<\/span><\/b>13% vol.<\/span><\/p>

Acidez Total:<\/span><\/b>\u00a04,6 g\/L\u00a0<\/span><\/p>

Acidez Vol\u00e1til:<\/span><\/b>\u00a00,16 g\/L<\/span><\/p>

pH:<\/span><\/b>\u00a03,33<\/span><\/p>

Extracto Seco:<\/span><\/b>\u00a021,4 g\/L<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ENCOSTAS DE L\u00c1 COLHEITA BRANCO<\/span><\/b><\/p>

\u00a0<\/span><\/b><\/p>

Este vinho foi elaborado na regi\u00e3o de Cima Corgo, Tabua\u00e7o, com as castas Viosinho, Malvasia Fina, Gouveio e S\u00edria.<\/span><\/p>

\u00a0<\/span><\/p>

Production Method:<\/span><\/b>\u00a0Ap\u00f3s uma selec\u00e7\u00e3o e vindima manual cuidada, as uvas s\u00e3o submetidas a esmagamento e desengace total. Segue-se um per\u00edodo de 8 horas de macera\u00e7\u00e3o pr\u00e9-fermentativa a 10\u00b0C. Sedimenta\u00e7\u00e3o pelo frio a 7\u00baC por 48 horas. S\u00e3o utilizadas leveduras seleccionadas para indu\u00e7\u00e3o da fermenta\u00e7\u00e3o alco\u00f3lica que decorre entre os 12-15\u00b0C durante um m\u00ednimo de 30 dias.<\/span><\/p>

Tasting Note:<\/span><\/b>\u00a0De cor citrina, apresenta um aroma predominante mineral com notas florais. Com bom equil\u00edbrio e fresqurado evidente.<\/span><\/p>

Enologist:\u00a0<\/span><\/b>Jorge Alves e Fernando Costa.<\/span><\/p>

Suggestion:<\/span><\/b>Para acompanhar pratos de carnes brancas, massas e saladas. Deve ser consumido a 8-10\u00b0C.\u00a0<\/span><\/p>

\u00a0<\/span><\/p>

Teor Alco\u00f3lico:\u00a0<\/span><\/b>12,5 % vol.<\/span><\/p>

Acidez Total:<\/span><\/b>\u00a05,0 g\/L\u00a0<\/span><\/p>

Acidez Vol\u00e1til:<\/span><\/b>\u00a00,34 g\/L<\/span><\/p>

pH:<\/span><\/b>\u00a03,45<\/span><\/p>

Extracto Seco:<\/span><\/b>\u00a018,3 g\/L<\/span><\/p>

A\u00e7\u00facares:<\/span><\/b>\u00a00,7 g\/L<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ENCOSTAS DE L\u00c1 RESERVA BRANCO<\/span><\/b><\/p>

\u00a0<\/span><\/b><\/p>

Elaborado na sub-regi\u00e3o Cima Corgo, Tabua\u00e7o, apartir das as castas Gouveio, Viosinho e C\u00f3dega do Larinho.<\/span><\/p>

\u00a0<\/span><\/p>

Production Method:\u00a0<\/span><\/b>As uvas das melhores parcelas foram colhidas manualmente nos talh\u00f5es que apresentaram uma matura\u00e7\u00e3o mais equilibrada. Ap\u00f3s uma selec\u00e7\u00e3o e vindima manual cuidada, as uvas s\u00e3o submetidas a esmagamento e desengace total. Segue-se um per\u00edodo de 48 horas de macera\u00e7\u00e3o pelicular a 10\u00baC para maximizar a actua\u00e7\u00e3o das enzimas da uva respons\u00e1veis pela extrac\u00e7\u00e3o de aromas. Defeca\u00e7\u00e3o pelo frio a 7\u00baC por 48 horas. S\u00e3o utilizadas leveduras seleccionadas para indu\u00e7\u00e3o da fermenta\u00e7\u00e3o alco\u00f3lica que decorre entre os 12\u00baC e os 15\u00baC durante um m\u00ednimo de 30 dias. Parte do lote do vinho foi trasfegado para barricas novas de carvalho franc\u00eas onde permaneceu durante 4 meses. Ap\u00f3s o engarrafamento o vinho estagiou em garrafa 2meses antes de ser comercializado.\u00a0<\/span><\/p>

Tasting Note:<\/span><\/b>\u00a0Citrine green color. Intense fruity aroma of lime, pippin apple, vanilla and rose petals. Elegant structure well balanced with fresh acidity, long fresh and mineral finish.<\/span><\/p>

Enologist:\u00a0<\/span><\/b>Jorge Alves e Fernando Costa.<\/span><\/p>

\u00a0<\/span><\/p>

Suggestion:<\/span><\/b>\u00a0Para acompanhar pratos de peixe, carnes brancas e saladas. Deve ser consumido a 8-10\u00b0C.<\/span><\/p>

Teor Alco\u00f3lico:\u00a0<\/span><\/b>13% vol.<\/span><\/p>

Acidez Total:\u00a0<\/span><\/b>4,6 g\/L\u00a0<\/span><\/p>

Acidez Vol\u00e1til:<\/span><\/b>\u00a00,16 g\/L | pH: 3,33 |\u00a0<\/span><\/p>

Extracto Seco:<\/span><\/b>\u00a0Total: 21,4 g\/L<\/span><\/p>

\u00a0<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ENCOSTAS DE L\u00c1 RESERVA TINTO<\/span><\/h1>

Elaborado na sub-regi\u00e3o Cima Corgo, Tabua\u00e7o, apartir das as castas Touriga Franca (50%), Touriga Nacional (40%) e Tinta Roriz (10%).<\/span><\/p>

\u00a0<\/span><\/p>

Production Method:<\/span><\/b>\u00a0<\/span><\/b>Ap\u00f3s uma selec\u00e7\u00e3o e vindima manual cuidada, as uvas s\u00e3o submetidas a esmagamento e desengace total. Segue-se um per\u00edodo de 24 horas de macera\u00e7\u00e3o pr\u00e9-fermentativa a 30\u00b0C para maximizar a actua\u00e7\u00e3o das enzimas da uva respons\u00e1veis pela extra\u00e7\u00e3o de cor e aromas. S\u00e3o utilizadas leveduras seleccionadas para indu\u00e7\u00e3o da fermenta\u00e7\u00e3o alco\u00f3lica que decorre entre os 22 e 24\u00b0C durante um m\u00ednimo de 10 dias. Fermenta\u00e7\u00e3o malol\u00e1ctica induzida com controlo da temperatura.Este vinho permaneceu 6 meses em barricas novas de carvalho franc\u00eas e americano, ap\u00f3s engarrafamento estagiou 6 meses em garrafa.<\/span><\/p>

Tasting Note:<\/span><\/b>\u00a0<\/span><\/b>Tinto muito fechado com reflexo anil. Revela uma intensidade arom\u00e1tica dominada pelo mirtilo maduro, com notas bals\u00e2micas. A madeira bem integrada, aumenta a complexidade da prova. Na boca mostra-se muito elegante, cheio de estrutura, com taninos redondos. O final \u00e9 longo e persistente.<\/span><\/p>

Enologist:<\/span><\/b>\u00a0<\/span><\/b>Jorge Alves e Fernando Costa.<\/span><\/p>

Suggestion:<\/span><\/b>\u00a0<\/span><\/b>Para acompanhar pratos de carne vermelha ou cabrito assado. Deve ser consumido a 16-18\u00b0C.\u00a0<\/span><\/p>

\u00a0<\/span><\/p>

Teor Alco\u00f3lico:<\/span><\/b>\u00a0<\/span>14% vol.<\/span><\/p>

Acidez Total:<\/span><\/b>\u00a0<\/span><\/b>4,7 g\/L<\/span><\/p>

Acidez Vol\u00e1til:<\/span><\/b>\u00a0<\/span>0,5 g\/L<\/span><\/p>

pH:<\/span><\/b>\u00a0<\/span><\/b>3,73<\/span><\/p>

Extracto Seco:<\/span><\/b>\u00a0<\/span><\/b>30,0 g\/L<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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AWARD WINNING<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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ENCOSTAS DE L\u00c1 GRANDE RESERVA TINTO<\/span><\/h1>

Elaborado na regi\u00e3o de Cima Corgo, Tabua\u00e7o, a partir das castas Touriga Nacional (40%), Touriga Franca (30%), Tinta Roriz (20%) e Tinta Amarela (10%), provenientes de vinhas velhas com mais de 70 anos.<\/span><\/p>

\u00a0<\/span><\/p>

Production Method:<\/span><\/b>\u00a0<\/span>Ap\u00f3s uma selec\u00e7\u00e3o dos talh\u00f5es que apresentaram uma matura\u00e7\u00e3o equilibrada, as uvas foram colhidas manual e cuidadosamente, e submetidas a esmagamento e desengace total. Segue-se um per\u00edodo de 24 horas de macera\u00e7\u00e3o pr\u00e9-fermentativa a 30\u00b0C. S\u00e3o utilizadas leveduras seleccionadas para indu\u00e7\u00e3o da fermenta\u00e7\u00e3o alco\u00f3lica que decorre entre os 22 e 24\u00b0C durante um m\u00ednimo de 10 dias. Fermenta\u00e7\u00e3o malol\u00e1ctica induzida com controlo da temperatura. Uma vez conclu\u00edda a fermenta\u00e7\u00e3o malol\u00e1ctica, o vinho foi trasfegado para barricas novas de carvalho franc\u00eas onde permaneceu durante 12 meses. Ap\u00f3s o engarrafamento o vinho estagiou 1 ano em garrafa.<\/span><\/p>

Tasting Note:<\/span><\/b>\u00a0<\/span>Vinho de cor rubi, muito complexo, excelente evolu\u00e7\u00e3o em garrafa. Apresenta um bouquet elegante dominado pelo c\u00e1ssis, especiarias, caixa de tabaco e notas de baunilha muito bem integradas. Muita concentra\u00e7\u00e3o e corpo, taninos maduros, excelente equil\u00edbrio e um final surpreendentemente longo.<\/span><\/p>

Enologist:<\/span><\/b>Jorge Alves e Fernando Costa.<\/span><\/p>

Suggestion:<\/span><\/b>\u00a0<\/span>Ideal para acompanhar pratos ricos de carne, ca\u00e7a e queijos fortes. Deve ser consumido a 16-18\u00b0C.<\/span><\/p>

\u00a0<\/span><\/p>

\u00a0<\/span><\/p>

Teor Alco\u00f3lico:<\/span><\/b>\u00a0<\/span><\/b>14% vol.<\/span><\/p>

Acidez Total:<\/span><\/b>\u00a0<\/span>5,3 g\/L<\/span><\/p>

Acidez Vol\u00e1til:<\/span><\/b>\u00a0<\/span><\/b>0,16 g\/L<\/span><\/p>

pH:<\/span><\/b>\u00a0<\/span><\/b>3,64<\/span><\/p>

Extracto Seco:<\/span><\/b>\u00a0<\/span><\/b>35,2 g\/L<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

ENCOSTAS DE L\u00c1 COLHEITA TINTO   Este vinho foi elaborado na sub-regi\u00e3o de Cima Corgo, Tabua\u00e7o, com as castas Touriga Franca (50%), Touriga Nacional (40%) eTinta Roriz (10%).   Tecnologia de Produ\u00e7\u00e3o: Ap\u00f3s uma selec\u00e7\u00e3o e vindima manual cuidada, as uvas s\u00e3o submetidas a esmagamento e desengace total. 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