Conditions
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.

Grape Origins
The grapes used for CV-Curriculum Vitae come from plots in our vineyards in the river Torto, which have been chosen after many years of experiencing their incredible high quality results. Predominantly north facing, these very old vineyards, with more than 80 years, produce grapes with great freshness and concentration, normally averaging 14.5° Baumé.

Vinification and ageing
At Quinta Vale D. Maria’s vinification center. Grapes are destalked, and foot trodden in lagares for 2 days, at a temperature between 16° and 18° Celsius before fermentation starts, and then fermented in the same lagares (100% of total with a capacity of 5.000 kgs, for about 8 days, at temperatures kept between 20° and 26° Celsius. Ageing in new (75%) and one-year-old (25%) French oak casks, for about 22 months.

Notes 
In our lives there are moments that mark our journey, our very own CV’s notes. I felt that this wine was one that marked my winemaking life, worth going into my oenological CV. I called it CV-Curriculum Vitae, and since its first vintage in 2003, CV – Curriculum Vitae Douro Red has established itself as one of the finest and most coveted wines from Portugal. 

Analysis
Total acidity: 5,3 g/l
Volatile acidity: 0,80 g/l
pH: 3,60
Total SO2: 112 mg/l
Total sugars: < 0,6 g/l

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