PACHECA RESERVE OLD VINEYARDS | DOURO DOC 2020

VITICULTURAL YEAR

The viticultural year of 2020 was characterized by being an atypical year in terms of climate. The occurrence of large periods of rain, especially in January, February, July and September, and great climatic instability in the summer period with thunderstorms occurring during the months of June and July, should be highlighted. As a consequence of the evolution of climatic conditions, the grape maturation controls carried out until the beginning of September indicated a progression of about two weeks in the vine phenology with grapes showing good levels of sugar, acidity and phenolic compounds that led to the early start of the harvest . Harvesting at Quinta da Pacheca began on the 3rd of September. In mid-September, a new period of heavy rain began and lasted until October. However, as the harvest started earlier, most of the Quinta's vineyards had already been harvested.

VINEYARDS

This wine is obtained from grapes from the oldest vineyards in Quinta da Pacheca, installed in the mid-1950s. At that time, the vines were randomly planted on the plots and the grape varieties were also naturally blended. We still try to maintain this tradition in these old vines, as they result in wines with good complexity and aromatic structure.

VINIFICATION

After a careful selection for their best condition, the grapes were harvested into 25 kg trunks and sent to the wine production center, where they were completely uncorked. Fermentation took place for 9 days in traditional 7-ton granitic stone tanks with floor on the feet and smooth pumping over for leaching blankets and extracting phenolic and aromatic compounds. At the end of alcoholic fermentation, the wine was transferred to 2nd year French oak barrels, where malolactic fermentation took place and aged for about 18 months.

TASTING NOTES

Pacheca Vinhas Velhas reveals good aromatic intensity, very complex with elegant notes of chocolate and black fruits, such as blueberry and blackberry. It is very balanced in the mouth with pre-ent tannins and well integrated wood, long and persistent finish.

STAGE IN BARREL

18 months in new and 2nd year French oak barrels

Castes

field mix

winemaker

Maria Serpa Pimentel

CHEMICAL ANALYSIS

Achohol by volume: 14%
Ph: 3.65
Total acidity: 5.2 g/L
Residual sugar: 0.6 g/L