QUINTA DOS CARVALHAIS TINTA RORIZ RED
DESIGNATION OF ORIGIN: DOP Dão
COUNTRY OF ORIGIN: Portugal
Quinta dos Carvalhais Tinta Roriz is a Dão red varietal wine of exceptional quality, an outstanding example of the
structured elegance of the Tinta Roriz variety. Quinta dos Carvalhais Tinta Roriz is made at Quinta dos Carvalhais, the Sogrape project that led the Dão renewal, and is today one its standard-bearers.
Quinta dos Carvalhais Tinta Roriz 2003 has a deep red colour and a very fine and complex aroma of red fruit,
characteristic of the variety when planted in the Dão. The lively acidity and the fine ripe tannins, create a very well balanced wine, persistent to the palate and with great elegance.
Extreme weather conditions marked the year 2003 with the grapes reaching very good maturity levels, with high
concentration of sugar, colour and aroma.
WINEMAKER: Manuel Vieira
Tinta Roriz variety was subjected to strict production control with the grapes selected for this wine reaching
ideal maturation levels. The grapes, in excellent condition, were softly crushed and vinified with skin
maceration for about 8 days in small stainless steel vats under controlled temperature of 28ºC.
Following the malolactic fermentation the wines were matured mostly in new French oak casks (except for
10% that matured in American oak ones) for about 12 months. Numerous tasting and analyses took place
during this period to acess the best moment for the bottling. The wine was lightly filtered before bottling and
kept in bottles for further ageing.
Quinta dos Carvalhais Tinta Roriz Red 2003 is a high quality Dão wine with a long life-expectancy in the bottle
(10-15 years cellaring potential). The bottle should be kept horizontally in a dry and cool place, sheltered from
After ageing in the bottle it is natural that a deposit develops, and the wine should be decanted so it may
breathe and open up. Serve between 17ºC-20ºC.
Quinta dos Carvalhais Tinta Roriz Red 2003 is ideal with a good meat or a selection of cheeses.
Alcohol: 13,5% | Total Acidity: 6,7 g/l (tartaric acid) | Sugar: 3,2 g/l | pH: 3,59