Van Zellers & Co
Van Zellers & Co VZ Porto Late Bottled Vintage 2016
Van Zellers & Co VZ Porto Late Bottled Vintage 2016
Regular price
€18,59 EUR
Regular price
€0,00 EUR
Sale price
€18,59 EUR
Unit price
per
Tax included.
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Van Zellers & Co have an history of 400 years old. Is the oldest family to make Porto Wine. Beside the family is involvedin the trade of different goods, including Porto Wine, since the beginning of the century XVIII, it was officially denominated as a Port Wine company in 1780 by the first generation of Portuguese van Zellers. Still in the 18th century, it developed its first export markets, from England to Russia. One of the ancestors of Cristiano Van Zeller, the company's current manager, was appointed Russian consul in Porto by Czarina Catarina the Great.
Vinification
The grapes were trodden by foot, before fermentation, together with 10% of the total spirit calculated to be added to the must for the production of the final Port Wine. This allows us to macerate the grapes at temperatures lower and for a longer period before fermentation. When the must reaches the level of sugar/alcohol produced desired for the final Port Wine, the remaining brandy is added, being the same made in a single moment, adding all the remaining brandy in the Lagar. A little more treading guarantees the perfect homogenization of all the wine and brandy and the fermentation is finished. The wine (must, skins, brandy) remains in the Lagar for two more days, with a light stomping twice a day (10 minutes each turn). It is then transferred to the storage vat, together with all the press wine (we used traditional vertical presses). The Port wines were then aged in very old wooden casks. (over 100 years old) and small stainless steel vats until the beginning of July 2020.
The grapes were trodden by foot, before fermentation, together with 10% of the total spirit calculated to be added to the must for the production of the final Port Wine. This allows us to macerate the grapes at temperatures lower and for a longer period before fermentation. When the must reaches the level of sugar/alcohol produced desired for the final Port Wine, the remaining brandy is added, being the same made in a single moment, adding all the remaining brandy in the Lagar. A little more treading guarantees the perfect homogenization of all the wine and brandy and the fermentation is finished. The wine (must, skins, brandy) remains in the Lagar for two more days, with a light stomping twice a day (10 minutes each turn). It is then transferred to the storage vat, together with all the press wine (we used traditional vertical presses). The Port wines were then aged in very old wooden casks. (over 100 years old) and small stainless steel vats until the beginning of July 2020.
Analyze
Soil: Shale
Baume: 3.7
pH: 3.75
Volatile acidity: 0.3 g/dm3
Total Acidity: 4.0 g/dm3
SO2 Total: 98 mgrs/dm3
Soil: Shale
Baume: 3.7
pH: 3.75
Volatile acidity: 0.3 g/dm3
Total Acidity: 4.0 g/dm3
SO2 Total: 98 mgrs/dm3
The Winery
The Winery
Van Zellers
Winemaker
Winemaker
Cristiano Van Zeller, Joana Pinhão, and Manuel Soares
Type
Type
Porto
Region
Region
Douro
Grape varieties
Grape varieties
Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Barroca, Rufete, Tinta Amarela, Tinta Francisca, and Sousão
Alcohol content
Alcohol content
20%
Format
Format
75cl
Tasting
Tasting
Evaluation
Evaluation
