Pôpa Tinto

Description

Pôpa 2021 Harvest: The 2021 harvest was long, fresh and somewhat rainy, especially from the second half of September. It was considered a balanced and dry year, yielding higher‑than‑average productivity for the decade, resulting in high‑quality, fresh musts that are slightly lower in alcohol but with excellent evolution potential. Vinification: Grapes: 30 % Old‑Vine Blend, 30 % Tinta Roriz, 20 % Touriga Franca, 10 % Tinta Amarela, 10 % Tinto Cão. Manual harvest in 20‑kg crates. Reception of the grapes involved complete destemming and crushing in a press, following the traditional foot‑press method. Alcoholic fermentation began spontaneously in the press and finished in stainless‑steel tanks. Part of the batch underwent post‑fermentation maceration, intensifying structure and complexity. Malolactic fermentation took place entirely in stainless‑steel tanks. Vine description: Provenance of grapes: Cima Corgo and Quinta do Pôpa. Vine age: > 25 years. Altitude: 50–300 m. Soil: Xistoso. Stage: Aged in French oak barrels for 12–15 months, imparting elegance and harmony between fruit and wood. Bottling: April 2024. Technical information: Total acidity: 4.4 g L⁻¹, Volatile acidity: 0.5 g L⁻¹, pH: 3.71, Total sugars: < 2 g L⁻¹. Varietal composition (English version): 30 % Old‑Vine Blend, 30 % Tinta Roriz, 20 % Touriga Franca, 10 % Tinta Amarela, 10 % Tinto Cão. Press reviews: “A novelty in the Douro, from Quinta do Pôpa, with a clean aroma centred on notes of ripe fruit and spices, a persistent palate with firm tannins wrapped by fruit, good acidity, structure, balance and a personalised finish. It is a comforting, warm wine that accompanies both snacks and conversation by the fireplace as well as meat dishes, or even a good grilled fish at the table.” — Manuel Gonçalves da Silva, Visão 7 “Subtle sweetness, barrel toasts, spices adding complexity to red fruit and notes of earth and dry brushwood. Firm on the palate, medium‑bodied, tamed tannins, fresh integrated acidity, finish with dryness, slight bitterness.” — Revista de Vinhos, Luís Antunes