Duorum Reserva Old Vines Tinto 2021 葡萄牙杜爾特級老樹紅酒
定價
$368.00
售價
$398.00
Deep red color. Concentrated, intense and complex aroma dominated by ripe black fruits, blackberries, cassis, and gooseberry, also showing floral aromas of violet and exotic wood. Aromas of spices result from elevage in the barrels. All these aspects contribute to excellent aromatic complexity that will increase with time. Well balanced acidity with firm and ripe tannins. These characteristics make it a full bodied and powerful wine with a long, persistent finish.
This wine is an old-vine field blend up to 100 years old consisting mainly of Touriga Nacional and Touriga Franca with small quantities of Tinta Roriz and Sousão. The grapes are sourced from the Cima Corgo and Douro Superior sub-regions, which offer exceptional terroir and a range of elevations and vineyard characteristics. The grapes are harvested from September to October and undergo a cold maceration in lagares for two to three days. The wine is aged approximately 12 to 18 months in French oak barrels.
Upon arrival at the winery, the grapes originating from 100-year-old vines are carefully selected and de-stemmed. Pre-fermentive maceration at low temperatures with machine treading in stainless steel troughs takes place, following fermentation at controlled temperatures between 25ºC and 28ºC in stainless steel tanks. Pumpovers and delestage processes are then started in order to obtain the best possible extraction through a careful selection limited to the chosen constituents followed by a long post-fermentative maceration.
深紅色澤。香氣濃鬱、複雜而集中，以成熟的黑色水果香氣為主，如黑莓、黑醋栗和醋栗，並帶有紫羅蘭和異國木質香。橡木桶陳釀賦予了這款酒香料的氣息。所有這些因素共同造就了其卓越的香氣複雜性，並且隨著時間的推移，香氣會更加濃鬱。酸度平衡，單寧緊緻成熟。這些特點使這款酒酒體飽滿強勁，餘韻悠長。
這款葡萄酒採用樹齡高達百年的老藤混釀而成，主要由國產多瑞加（Touriga Nacional）和法國多瑞加（Touriga Franca）組成，並少量添加丹魄（Tinta Roriz）和蘇薩奧（Sousão）。葡萄產自杜羅河谷（Douro）的西馬科爾戈（Cima Corgo）和上杜羅河（Douro Superior）子產區，這兩個產區擁有卓越的風土條件，海拔高度和葡萄園特徵也各不相同。葡萄於九月至十月採摘，並在冷浸池（lagares）中進行兩到三天的浸漬。葡萄酒在法國橡木桶中陳釀約12至18個月。
葡萄抵達酒莊後，經過精心挑選和去梗，這些葡萄均來自百年老藤。隨後，葡萄在不銹鋼槽中進行低溫機械碾壓的預發酵浸漬，之後在不銹鋼槽中於25℃至28℃的控溫條件下進行發酵。發酵結束後，透過淋皮和倒桶等工序，嚴格篩選所需的成分，並進行長時間的後發酵浸漬，以獲得最佳的萃取效果。