São Luiz Douro DOC Vinhas Velhas Red 2017
VineGrapes from Quinta de São Luiz, located on the sub-region of Cima Corgo
Grape VarietiesOld vines, predominantly Touriga Nacional and Sousão varieties
Wine MakerRicardo Macedo
- Alcohol 13%
- pH 3,59
- Total Acidity 5,2 g/dm3
- Reducing Sugars 0,6 g/dm3
Crafting wine experiences
A new Douro underlined by history
Vinhas Velhas is crafted in Quinta de São Luiz, in the Douro, a historic vineyard whose white washed walls have sustained the vines and the know-how of several generations of winemakers, In one smallplot of the Quinta’s traditional terraces, there are some vines that were planted more than 50 years ago, giving this Grande Reserva its name, Vinhas Velhas (Old Vines). The small yield of these vines, combined with a long ageing period in barrel and the expertise of the winemaker, give body to a complex and elegant wine, with a velvety and engaging structure. This is a numbered edition of 2200 bottles, which come in two sizes. Bottles numbered 1 to 2000 are 750ml. Bottles numbered 2001to 2200 are 1500ml.
The wine should be stored in a cool and dry place, sheltered from light and temperature fluctuations. The bottle should remain in a horizontal position.
- VINIFICATION AND AGEING Know more about the process
- TASTING NOTES THE WINE DNA
- RECOMMENDATIONS SERVICE TEMPERATURE AND PAIRING
The grapes used to make this wine were exclusively from the old vines of Quinta de São Luiz. The aim of the winemaker was to bring out the best of the terroir in the wine. The grapes were harvested by hand and firstly chosen within the vineyard, soon followed by a carefully selection in the cellar. Alcoholic fermentation for 15 days at a controlled temperature, preceded by a long maceration with skins for a period of 30 days. Matured for 16 months in French oak barrels.
The vibrant ruby colour of the wine brings to mind a world of red fruit and black berries, whose aromas are revealed on the nose. Complex and with silky yet firm tannins, this Vinhas Velhas unravels its freshness layer upon layer, delivering a velvety and engaging structure.
Serve at a temperature between 16 - 18°C. Ideal with rich textured dishes, such as lamb, kid, wild boar, pasta with truffle sauce and cured cheeses.
Awards & Honors
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