Quinta do Noval petit verdot 2019

Petit Verdot is a superior variety with strong individual personality and enormous quality potential. It is better known for its presence in small proportions in the lots of the great wines of Médoc. It needs sun and heat to mature completely, and adapted extremely well to the Douro, producing a single-caste wine of lush character and individuality.  

Vintage characteristics
2019 was marked by a mild winter and usually dry conditions, almost without rain from May until the end of August. While in many parts of Europe the producers faced heat vacancies, and although we had soal advertisements, the summer temperatures in the Douro were fortunately lower than usual this year, making the absence of rain easier to support to bear the vines. In addition, low humidity led to low illness pressure on the vineyard and gave rise to beautiful healthy grapes.
The harvest began on September 9 for the paint castes. The vintage conditions were ideal, with moderate temperatures and usually dry weather. A small amount of rain on September 21, and later, October 14 and 17, it helped.
The productions were slightly higher than our 10 -year average and the musts showed large natural acidity and frills.
We finished the vintage on October 18 after 6 weeks. This was a long harvest, but this is not unusual in the Douro, where the diversity of caste, guidance and altitudes results in different vintage dates for each specific portion. This diversity represents a challenge for the technical team, but also incredible wealth, giving complexity and character to our Quinta do Noval wines.

 Proof note
Very concentrated and dense, this wine has a dark carmesim color. Very intense aroma with blackberry, currant and spices. Some spicy and cedar grades also appear from the internship in oak wood. In the mouth is still rich, full of fruit and extract. A beautiful and fresh wine, focused, fruity, with very good structure and acidity.

Vinification: This wine is fermented in stainless steel vats for 7 days at a controlled temperature of 25 ° C. Malolactic fermentation is done immediately after over a period of two weeks.