The Niepoort family, originally from the Netherlands, has been creating Port Wines since 1842 and established themselves as one of the most respectable Port Houses.

Dirk Niepoort, fifth generation, runs the firm with a dedication and enthusiasm that has made him one of the most popular figures in the wine trade, and quickly became a trailblazer of table wines in Portugal with his projects focused on Terroir, elegance and the relentless pursuit of freshness. Dirk helped transform the Douro region and the way the world thinks about wine, with wines transcending the heat and displaying astounding craft and elegance.

His vision has striven to improve the company on all aspects: the vineyards were upgraded in sustainability (notably most are farmed organically, without any pesticides and herbicides) and the winery completely revamped. As for the grape crushing, Dirk is a passionate advocate of the traditional method of ‘treading’ (by foot) to extract maximum colour and flavour. These efforts resulted in magnificent examples from recent years.

Dirk Niepoort deserves the accolades he receives for his hard work, dedication and wonderful craft which propelled him to be one of the most reverred in Portugal and a world wine legend, elevating not only Port but Portugal’s dry wines.

Produced from grapes of the Alvarinho variety, this wine stems exclusively from the sub-region of Monção e Melgaço, with its unique interplay of rainfall, temperature, and light. The vines grow in poor granitic soils and enjoy plenty of sunlight. In order to bring out aromatic freshness in the wine, harvesting began early.

Bunches were hand-picked and placed into small crates before being quickly transported to the cellars under cool conditions. After destemming, the intact berries were pressed and left to settle chilled for 48 – 72 hours. A long fermentation period at low temperatures between 14°C and 18°C followed. Lastly, the wine matured on its fine lees for 4 months with regular bâtonnage.

Soil type – Granitic

Grape – Alvarinho

Age – 4 to 20 years

Residual Sugar – 0.56 g/L

Alcohol – 12.6 %