• The Dão was first officially recognized as a Região Demarcada in 1908. In the 1940s, to improve the quality of the wine from the region and promote some sort of national identity, the government of Prime Minister António de Oliveira Salazar instituted new regulations establishing the mandatory use of co-operatives in the region. These co-operatives would have exclusive privilege to the grapes grown in the region and were charged with making the wine that would be sold to private merchants.

     

    The North - East exposure/orientation of the slope of the property, as well as the schistose soil with vertical diaclasites, which allow the vine roots to penetrate to unthinkable depths, with a consequent complexity of benefits for the vine, provide to Quinta do Javali with exceptional qualities for the production of the finest PORT and DOURO DOC wines.

    TESOURO DA SE 2017 - RED WINE -DAO DOC

    SKU: UDA/TES/PRI/17
    S$45.00Price
    • Tasting Notes: Complex, intense and velvety. With good structure and highly persistent finish.

      Aroma: Reveals a very fine aroma, with nuances of vanilla, dark chocolate and spices..

      Aging

      12 months in Allier Fino barrels, followed by 6 months in the bottle
      Quantity: Limited edition of 6600 numbered bottles

      Durability

      This wine is ready to drink but can be kept for another 10 years

      Organoleptic properties

      Aspect: Clear

      Color: Deep Ruby color with violet shadows

      Analysis parameters:


      Alcoholic content: 14 % Vol.

      Volatile acidity: 0.60 g/l

      Total acidity: 5,3 g/l

      Dry extract: 30,0 g/l

      Residual Sugar: 2,6 g/l
       

      Climate: Mediterranean Soil: Granite Grape stocks: Touriga Nacional and Alfrocheiro

      Density of Plantation: 4000 plants per hectare Type of Pruning: Single and Double curtain, and Guyot Type of Training: Monoplane vertical rising Yield per hectare (ton./ha): 4 tonnes of grapes per hectare

      Oenological Technology

      Type: Traditional Dão, classic vinification Fermentation: At a controlled temperature of up to 28º C. for 14 days
       

     
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