PROVENANCE & GRAPE VARIETIES
Douro Superior - 70% Touriga Nacional, 25% Touriga Franca, 5% Tinta Amarela.
The winter of 2013/2014 was wet but relatively mild, with an exceptionally warm
February. A hot spring followed, and the beginning of the vegetative cycle was marked
by the vine's rapid growth. Unstable weather conditions in June and July, months
characterised by storms and large variations in temperature, saw the vines development
somewhat delayed, however, a cool dry August meant that the problems normally
associated with the high temperatures of the Douro Valley, such as hydric stress, were
avoided, and the grapes matured significantly in this period. The vintage began earlier
than usual, and although some rain fell throughout September, the grapes were picked in an optimum state of maturity and brought into the winery in perfect condition, allowing the production of some excellent wines.
The hand picked grapes are placed in small, shallow 20 Kg open containers. On arrival
at the winery, the bunches undergo an initial manual sorting followed by gentle destemming,
after which the berries are carefully machine-sorted and placed on conveyors
that relay them to the top of the fermentation vats, avoiding any form of pumping. A significant proportion of the grapes in the 2014 Quinta do Vesuvio were fermented in new 400 litre French oak barrels, where the skins were punched down using a 'macaco' or, at an advanced stage of the alcoholic concertation by hand, allowing to produce rich and
dense wines, a fact which contributes greatly to the final blend of Quinta do Vesuvio. Once alcoholic fermentation was complete, a post-fermentation maceration followed in order
to extract the tannins from grape seeds, complementing those extracted from the skins, to
develop a richer and fuller palate and enhance the wine's ageing potential.