Vindima 2010: primeiras uvas chegam à adega

Posted by
Setembro 12, 2010

It's official, harvest 2010 has just started,first case of grapesFinalmente começou a vindima. Esta é a primeira caixa de uvas de 2010! Começámos ontem, dia 11 de Setembro, a vindimar as vinhas das Mós e da Quinta Vale d’Agodinho. O tempo está limpo e voltou a aquecer, com as temperaturas na casa dos 30º C. Em geral o nível de açúcar é mais baixo que o que habitualmente temos, com as vinhas velhas das Mós a rondarem os 13.7% e 12.8% para as vinhas novas. Na Quinta Vale d’Agodinho tivemos cerca de 13.2% de álcool potencial. Também os níveis de acidez estão abaixo do normal. Os aromas são excelente, com notas de morango e framboesa, enquanto que as cores são regulares, não tão escuras e intensas como desejávamos.

Agora é hora de descansar, amanhã o dia começa às 5.30 e com sorte, talvez não tenha de trabalhar depois do jantar.

Oscar

Vinhas, Fazer Vinho

If you enjoyed this post, please consider leaving a comment or subscribe to the feed and get future articles delivered to your feed reader.

  • http://www.travessiawine.com Marco Montez

    Good luck with this year’s Vindima Oscar! Hoping/dreaming for a barrel tasting of this vintage sometime during the Summer of 2011 ;)

  • Tom Archer

    Hi Oscar,

    I thought you’d maybe wait for the sugar to get a little higher before you started picking, but as I’m the only person who answered your challenge to guess the sugar levels, do I get to win a bottle???

    Cheers – and best of luck with the harvesting!

  • http://quevedoportwine.com/ Oscar Quevedo

    Marco, you’re more than welcome to come over and taste our wines, would be a pleasure! Someday in the next years, I hope I can visit you too in Massachusetts!

    Tom, in spite of the lower level of sugar, we decided to start harvesting. The levels of acidity are already low and will get lower day after day. As you know, acidity is important to give freshness and aging potential to the wines. Moreover, more rain is expected for the end of the week, and at that point, grapes would be better in the winery rather than in the vineyard.