White Noval cedar

NOVAL WHITE CEDAR
The Cedro, which received its name in honor of the emblematic tree that dominates the terrace of Quinta do Noval, is a
authentic expression of the Douro. It is produced at Quinta do Noval using carefully selected grapes grown in the highest vineyards on the steep terraces of Quinta do Noval, in the heart of the Douro, in northern Portugal.

VINIFICATION: Fermentation took place in French oak barrels for a period of 20 days at temperatures between 16 and 18°C. is not made to
malolactic fermentation.

TASTING NOTES: With a crystalline and luminous colour, it perfectly combines fruity, floral and mineral aromas. In the mouth it is fresh and fruity aromas emerge.
intense notes very well married with a touch of spices that make the wine more complex and wide. It is unctuous, fresh, long and with good volume.

HARVEST CHARACTERISTICS 2021
The viticultural year began with a very wet winter, followed by mild temperatures until spring. These two conditions
led to an early sprouting of the vine in March. The month of April provided regular episodes of rain that contributed positively to soil water reserves. Flowering occurred early, at the beginning of May, which led to an early harvest. June was a difficult month, very hot and humid, with regular thunderstorms and hail that affected the region. Fortunately, Quinta do Noval and Passadouro were not affected by this bad weather. The mild July weather began to shape the character of this vintage, as it was in stark contrast to last year's record temperatures in the same month. The mild conditions continued into August and led to a slow and regular ripening of the grapes, with less dehydration than in 2020. We harvested the white grapes from the 24th to the 27th of August. The first
wines produced had fruity aromas and a strong acidity. In general, we can say that the average quality of the wines produced is quite good. The dry whites are very promising, with a bright color and a good mineral structure in the mouth. AGEING: The wine was aged in barrels, of which 20% are new, for 6 months. Bâtonnage was done once a week for 3 months.