Quinta do Judeu Reserva White Quinta do Judeu top white wine comes from Quinta do Judeu Canelas octagenary vineyard which lends it a structure that only very old vines can give due to its very small production per plant. The acidity and the structure of Quinta do do Judeu white give it an amazing ageing capacity, developing new flavours and aromas all over the years. The predominance of Malvasia Fina and Rabigato varieties offers an impressive aromatic richness and freshness which are expected from a top white wine. Brand Quinta do Judeu Denomination Douro D.O.C. Type White Vintage 2015 Grape Varieties Mixed Douro native varieties from Quinta do Judeu Canelas (Cima Corgo sub-region) very old vineyards (80 years old) with the predominance of Malvasia Fina and Rabigato. Vinification Pre-selected grapes carried to cellar in 20kg boxes and pressed in a pneumatic presser. The fermentation occurred during 1 month in steel tanks with automatic temperature control (14o-15o). Chemical Analysis Alc. By Vol. – 14% Total Acidity – 4.8 g/dm3 pH. – 3.36 SO2 – 156 mg/dm3 Maturation 1 month in French oak barrels. Oenologist Emídio Bacelar
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Quinta do Judeu Reserva WhiteQuinta do Judeu top white wine comes from Quinta do Judeu Canelas octagenary vineyard which lends it a structure that only very old vines can give due to its very small production per plant. The acidity and the structure of Quinta do do Judeu white give it an amazing ageing capacity, developing new flavours and aromas all over the years. The predominance of Malvasia Fina and Rabigato varieties offers an impressive aromatic richness and freshness which are expected from a top white wine.
BrandQuinta do Judeu
DenominationDouro D.O.C.
TypeWhite
Vintage2015
Grape VarietiesMixed Douro native varieties from Quinta do Judeu Canelas (Cima Corgo sub-region) very old vineyards (80 years old) with the predominance of Malvasia Fina and Rabigato.
VinificationPre-selected grapes carried to cellar in 20kg boxes and pressed in a pneumatic presser. The fermentation occurred during 1 month in steel tanks with automatic temperature control (14o-15o).
Chemical AnalysisAlc. By Vol. – 14%Total Acidity – 4.8 g/dm3pH. – 3.36SO2 – 156 mg/dm3
Maturation1 month in French oak barrels.
OenologistEmídio Bacelar
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