Real Companhia Velha is the oldest and most emblematic wine company in Portugal, having celebrated this year 258 years of existence. Located in the Roncão Valley, a famous site for the quality of its wines, Quinta do Síbio presents itself as one of Real Companhia Velha’s oldest Estates. Today, extends itself
QUINTA DO SIBIO | ROSE | 2018 | DOC DOURO
Quinta do Síbio
Located in the heart of the Roncão Valley, famous for the excellence of its wines, Quinta do Síbio is one of the oldest and most traditional properties of the Real Companhia Velha. Nowadays it extends to the Alijó plateau, with an area of 100 hectares of vineyards. Having benefitted from a complete reconversion of its vineyards, it is the scene of one of the most innovative projects in the region, where we have recovered some of the oldest endangered Douro grape varieties.
The Rosé Quinta do Sibio is born in the Alijó plateau, known for its cool climate and richer soils, where Touriga Nacional matures more slowly preserving all its aromatic character, freshness and acidity.
100% Touriga Nacional
Light salmon pink
complexed with floral and notes of red berries.
The grapes are pressed in a pneumatic press, followed by fermentation in temperature controlled stainless steel vats, 100% of the wine is kept in these vats for a period of 6 months before being bottled.
On the palate, it is full of fruity flavours, but at the same time multifaceted and with good volume, finishing the tasting with a lively acidity that gives it a balanced flavour that is full of character.
Paired well with spicy dishes, grilled fish and caramelised scallops.
The Year of 2018:
The viticultural year of 2018 was characterised by climate abnormality when compared to the evolution of the last 5 years. The harvests were late, and the vineyard evolved well in terms of vegetative development due to the occurrence of precipitation that allowed vigorous recovery in the face of water stress in 2017. The climatic conditions that occurred in Spring and early Summer made the health management of production difficult, in particular due to the high levels of mildew on the vine. The harvest began in the first half of September. The occurrence of phytosanitary pressure associated with the burning and dehydration of some plots had an impact on the harvest, which decreased by 7% from 2017 and 14% from the average of the last 5 years. However, the harvest provided high quality musts with good acidity and phenolic compounds.