Niepoort 2016 Vintage Bioma Vinha Velha
Niepoort Bioma Vinha Velha
Vintage 2016
Wine producer: Niepoort
Region: Douro
Vineyards: Old Vineyards
Age of strains: 80 and over 100 years old.
Grapes: Touriga Franca, Tinta Roriz, Red Cão, Tinta Francisca, Tinta Amarela, Sousão, Touriga Nacional
Harvest period: September 2016
Bottled: January 2019
Aging in barrels: 3 years
The grapes used to make Niepoort Bioma vintage 2016 were picked in September 2016. These grapes are pressed into small granite vats to start fermentation. Then the brandy is added and the port rests over the winter. In the spring, port wine is then moved to a cooler place and poured into 550 liter casks, which is traditional for vintage. Somewhat unconventionally for this vintage port, this is aged for 3 years instead of 2 years which is normal for vintage port.
In the old days, Niepoort Bioma port wine was shipped to England to be bottled.
Niepoort was started in 1842 by Franciscus Marius Niepoort as an independent family business and has been so for over a century and a half. It is 5 generation Eduard Dirk Niepoort and Verona Niepoort who run Niepoort now. Eduard Dirk has been at the helm since 2005. Niepoort has always aimed to have 2 generations working together in the winery to preserve the style they have in the wines.
At the same time, the Master Blender has also been passed down from generation to generation at Niepoort, and here it is also the 5th generation José Rodrigo who is the Master Blender at Niepoort, who started at Niepoort back in 2006.
- Buy 3 and more for 733,33DKK for each
Niepoort Bioma Vinha Velha
Vintage 2016
Wine producer: Niepoort
Region: Douro
Vineyards: Old Vineyards
Age of strains: 80 and over 100 years old.
Grapes: Touriga Franca, Tinta Roriz, Red Cão, Tinta Francisca, Tinta Amarela, Sousão, Touriga Nacional
Harvest period: September 2016
Bottled: January 2019
Aging in barrels: 3 years
The grapes used to make Niepoort Bioma vintage 2016 were picked in September 2016. These grapes are pressed into small granite vats to start fermentation. Then the brandy is added and the port rests over the winter. In the spring, port wine is then moved to a cooler place and poured into 550 liter casks, which is traditional for vintage. Somewhat unconventionally for this vintage port, this is aged for 3 years instead of 2 years which is normal for vintage port.
In the old days, Niepoort Bioma port wine was shipped to England to be bottled.
Niepoort was started in 1842 by Franciscus Marius Niepoort as an independent family business and has been so for over a century and a half. It is 5 generation Eduard Dirk Niepoort and Verona Niepoort who run Niepoort now. Eduard Dirk has been at the helm since 2005. Niepoort has always aimed to have 2 generations working together in the winery to preserve the style they have in the wines.
At the same time, the Master Blender has also been passed down from generation to generation at Niepoort, and here it is also the 5th generation José Rodrigo who is the Master Blender at Niepoort, who started at Niepoort back in 2006.
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