The Red Bioma is a wine produced only with grapes from our vineyards at Quinta de Nápoles, where we practiced organic viticulture, with SATIVA certification. Young vine grapes, around 25 years old, were used and the intention was to intervene as little as possible in the entire winemaking process. The stage was made in old wooden barrels recovered from Port Wine barrels, with the objective of obtaining a pure wine, without the influence of wood, but with firm and elegant tannins.
2016 was marked by a cold and rainy spring - with an inevitable impact on the rate of growth and vegetative development of the plants - which was followed by an extremely dry summer with marked day and night thermal amplitudes.
The harvesting of the Biome plots at Quinta de Nápoles took place at the end of August, after careful selection, the grapes, with around 50% stalks, were deposited in trochanonic stainless steel vats where they spontaneously ferment at low temperature for about a month.
After alcoholic fermentation, the wine is pressed into stainless steel vats where it performs malolactic fermentation and ages for 4 months. After the winter, the wine is transferred to a 5000 liter barrel where it ages for 12 months.
As an organic wine, Bioma 2016 has not undergone any bonding or filtration process.
With a rich ruby color, the Biome has an aromatic profile typical of the Douro, with good notes of wild fruits, rockrose and toast notes from the schist terroir. In the mouth, the youth and purity of the fruit are evident, concentrated, but with a good balance. Austere, it has a good volume in the mouth, firm acidity and fine tannins, but very present. It is a wine that asks to be enjoyed at the table, with dishes with some structure. The fact of interning in a barrel, gives it a robust character, but very involving. Long and very persistent finish.