Background Information
Quinta de Cidrô is located at São João da Pesqueira, which is one of the most highly regarded areas of Douro Valley. Throughout the last 20 years, Cidrô has been transformed into an experimental-model vineyard for the entire region. In virgin soils, cutting edge techniques were employed to plant 150 ha of the best varieties, creating one of the largest surfaces of single vineyard in the entire Douro Region. In the most privileged location, international varieties perform equally well as the local grapes. Chardonnay, Sauvignon Blanc, Viognier, Pinot Noir, and the adaptable Cabernet Sauvignon are some of the foreign varieties that here express their best qualities when vinified by the extensive winemaking know-how present at the Company. This Pinot Noir, challenges the Douro terroir which expresses great generosity in providing such good and well balanced wine from the most difficult grape variety to produce.

The Year 2017
The year 2017 was essentially characterized by a significantly atipical climate, having this been an extremely hot and dry year all round. Sprouting occured prematurely, followed by a big advance in the vegetative cycle up until the harvest, due to a continuous evolution in climate conditions. The long absence of precipitation alongside very high temperatures caused meaningful hydric and thermal stress, resulting in one of the earliest harvest campaigns in Douro history, beginning in mid August with a three week advance in comparisson to usual timmings. Nevertheless, 2017 was a great year in terms of quality, producing classic Reds and remarkable Ports.

Winemaking and Maturation
A careful selection of the grapes is made in the Pinot Noir parcels to pick grapes at different levels of maturation and yield production in order to achieve the best possible balance and maximise varietal expression in terms of level of acidity and fruit character. Once the grapes arrive at the winery they are partially hand de-stemmed. During fermentation, the traditional method of “pushing down the cap” is operated in a manual function without used of any pump, in order to allow a soft extraction and to get delicate aromas. The maturation occurs for 12 months in used French oak barriques.

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