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
Since our first harvest at Quinta Vale D. Maria, back in 1996, we immediately knew that there were unique characteristics in every parcel. One of them, our oldest parcel and the one with lower altitude and closer to the small river Torto that passes through Vale D. Maria, was especially unique, with its gentle flowery and spicy aromas. In the harvest of 2009, we decided that it was time to show the wine from this very special vineyard on its own. We called it Quinta Vale D. Maria “Vinha do Rio” (Vinha do Rio translates into the river vineyard).

Vinification and aging
Quinta Vale D. Maria “Vinha do Rio” grapes are foot trodden and fully fermented in lagares for 7 to 10 days at temperatures ranging from 22° to 27° Celsius. The resulting wines are then racked into new Allier French oak 225-liter casks from various coopers, namely from François Frères and Taransaud, where they go through malolactic fermentation. The final choice of casks and the blending happened between May and June of the second year after the harvest. The wine is normally bottled two to three weeks after the blending.

Analysis
Total acidity: 5,04 g/l
Volatile acidity: 0,66 g/l
pH: 3,72
Total SO2: 103 mg/l
Total sugars: 0,7 g /l

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