2014 was characterized by above average rainfall throughout the year, particularly in January, February, July and September. There were unusual storms during June and July. In terms of average temperatures, January was above the usual average and August fresher than what is common in the region. Throughout spring and summer there had to be extra care to prevent from mildium, oidium and some rot, but all grapes sourced appeared in great sanitary condition. Harvest appeared to be quite advanced at the beginning, however rainfall delayed picking and also reduced probable alcohol levels in the grapes. We saw a relative increase in production per hectare this year, with a very high quality for the resulting wines.
Vinification and ageing
All the vineyards of Quinta das Brôlhas are divided into different plots and each plot is harvested by hand. The grapes are carefully selected by hand before crushing. They are then put into traditional granite stone “lagares”, destalked and then foot trodden for 1 to 3 days before the start of the fermentation. All the fermentation occurs in the same “lagares” with foot treading being made at night and the cap manually broken during the day, with the use of the also traditional “macacos”. After the fermentation the resulting wine was stored into small stainless steel tanks until the end of the malolactic fermentation. Ageing took place for 18 months in new 225 liter French oak barriques (60%) and in used 225 liter French oak barriques (40%).
July 2016, in 3.800 bottles (75cl) and 100 Magnums (1,5L).
Alcohol: 13,90% vol
Total acidity: 6,00 g/l
Volatile acidity: 0,50 g/l
Total SO2: 127,0 mg/l
Total sugars: < 0,6 g/l