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:
Grapes used for Quinta Vale D. Maria Douro Reds come from all the oldest plots of the Quinta and that are the original 10 hectares of the Quinta. They average 60 years of age and are planted with 41 different grape varieties, among them Tinta Amarela, Rufete, Tinta Roriz, Tinta Francisca, Touriga Franca, Touriga Nacional, Sousão, and many others. The vineyards face mainly South, however there are plots that also face South East, South West, East and West. We have divided the Quinta into separate parcels or vineyards and given them different names. All
vines are treated with sustainable agriculture practices, using horsetail, organic compounds, sea weeds and nettles to prevent fungal diseases, nurture the soil and sustainably create healthier plants.

Vinification and ageing:
We have divided the field in different parcels (or plots) and will pick all grapes by hand. Grapes are then selected before entering the winery. They are de-stemmed and foot trodden in granite lagars for 1 to 3 days. Each parcel or plot will ferment separately either in the granite lagars or / and in the stainless steel tanks. Wines in lagar will have foot treading every night, whilst the stainless steel tanks will undergo manual pump-overs. We then rack the resulting wines in new Allier French oak 225-liter casks from various coopers (Seguin Moreau, François Frères, Taransaud, Nadalie and Berthomieu), where they go through malolactic fermentation. All wines are then carefully aged for 21 months in barriques (60% new and 40% one year old), keeping all different fermentations completely separated until the final blending takes place, just about one month before the bottling of the wines.

Analysis
Total acidity: 5,4 g/l
Volatile acidity: 0,7 g/l
pH: 3,59
Total SO2: 126 mg/l
Total sugars: < 0,6 g/l

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