Producer: Quinta da Pacheca Appelation: Douro DOC, Portugal Harvest: 2016
VITICULTURAL YEAR The viticultural year of 2016 was charac- terized by atypical climate, a hot and rainy winter, cold and extremely rainy spring and a very hot and dry summer which may have affected the progress of maturation. The evolution of the climatic conditions contributed to an earlier bloom but in the meantime, there was a significant delay in spring, in particular with the “veraison” which happen only about two weeks late. There was a prolonged absence of precipitation in the summer period with the occurrence of very high temperatures which may have affected the evolution of maturation. Most of Quinta da Pacheca’s vines were able to be harvested until the first week of October with favorable climatic conditions allowing holding periods to obtain the best musts which indicates a good qualitive potential of the wines for 2016.
VINEYARDS This wine is obtained from grapes of the Toruiga Franca, Tinta Roriz and Touriga Na- cional varieties that come from vineyards planted in Quinta da Pacheca with around 40 years old.
VINIFICATION METHOD After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the winemaking center where they were fully de-stemmed. Fer- mentation occurred during 9 days in the traditional 14-ton granitic stone tanks with foot stepping and smooth reassembles for blanket leaching and extraction of phenolic and aromatic compounds. At the end of the alcoholic fermentation the wine was transferred into stainless steel vats where the malolactic fermentation occurred. It was later partially aged in 2nd and 3rd year French oak barrels during 12 months.
TASTING NOTES Pacheca Reserva Tinto has a nose where fruit stands out, notes of plums and cur- rants with a touch of coffee and dark chocolate. The wood is perfectly integrated. In the mouth is a rich and powerful wine with round and velvety tannins followed by great freshness and persistence. A ready- to-drink wine with great aging potential.
BARREL AGING 12 months in 2nd and 3rd year French oak barrels
GRAPE VARIETIES Touriga Franca, Tinta Roriz and Touriga Nacional
WINEMAKER Maria Serpa Pimentel
CHEMICAL ANALYSIS Achohol by volume: 14% pH: 3,56 Total acidity: 6 g/L Residual Sugar: <0,6 g/L