Quinta do Noval

The name of Quinta do Noval first appeared in land registries in 1715. The history of Quinta do Noval is marked by the action of visionaries: António José da Silva, a port shipper from Porto, acquired Quinta do Noval in 1894, after its devastation by phylloxera. He restored the property by replanting the vines. Luiz Vasconcelos Porto, his son-in-law, was the author of a vast programme of innovations. He transformed many of the narrow older terraces into broader terraces. This permitted a more efficient use of the land and a better exposition to the sun. Quinta do Noval made its name with the declaration of the 1931 Quinta do Noval Vintage Port, and the 1931 Quinta do Noval Nacional Vintage Port. Because of the global depression and the enormous production and shipment of the 1927 Vintage, most shippers did not declare the 1931. This success established Quinta do Noval among the great names of Vintage Port in the English and American markets, a leading position in terms of reputation which is maintained today. Since 1993, Quinta do Noval is part of the international viticultural group of AXA Millésimes. A new bottling line and warehouse was completed in 1997 in Alijo, near Pinhão. This project made Quinta do Noval the first of the traditional Port shippers to centralise all its activities in the Douro Valley. In the 90's, around a hundred hectares of the domaine have been replanted, adapting pruning methods to suit each parcel. Today, we have high quality grapes which on one hand assure the excellence of Quinta do Noval Ports and on the other hand the production of Douro wines since the 2004 vintage.

"Cedro do Noval white 2021 reveals a bright crystalline colour. The nose combines perfectly fruity, floral and mineral aromas. The palate is crisply fresh. The fruity aromas along with spicy note make this wine more complex and wide. It is unctuous, fresh, long and full." Carlos Agrellos, Technical Director

All the varieties are destemmed and lightly crushed before pressing. The wines are fermented in stainless steel tanks with the exception of the Viosinho that is fermented in 225 litres second year French oak barrels totaling 18% of the wine. The goal is to keep the fine varietal aromatics of the other varieties and use the Viosinho for structure. No malolactic fermentation. The wine was aged in barrels, with 20% of new barrels, for about 6 months. Bâtonnage was done once a week for 3 months.