Niepoort : Redoma Branco 2025

Characteristics and tasting notes of Niepoort Redoma Branco 2025

Tasting

Nose
The bouquet reveals itself with finesse and delicacy. It unveils aromas of citrus, pear and fresh herbs, enhanced by a subtle hint of hazelnut. The whole rests on a strongly pronounced mineral backbone, favouring elegance over concentration.

Palate
The attack offers a fine dry structure, carried by a vibrant acidity that brings tension and precision. The mid-palate displays a controlled volume, medium to full-bodied, thanks to ageing on fine lees. The finish, textured and reminiscent of stone fruits, extends on excellent acidity, saline notes and an almost spicy edge.

Food and wine pairings

Thanks to its minerality and freshness, this white wine pairs ideally with raw seafood such as oysters and scallops, as well as ceviches or lightly prepared white fish. Its structure also allows it to enhance richer dishes: seafood in cream sauce, fish stews, pork with clams, or white meats such as roast chicken or veal piccata with citrus.

Serving and cellaring

Endowed with a fine acidic and saline structure, this wine is built for ageing. It has considerable cellaring potential, making it an investment wine for the future, destined to develop great complexity over the years rather than being enjoyed in its youth.

The mineral elegance of a great white wine from the Douro by Niepoort

The estate

Founded in 1842 by the Dutchman Franciscus Marius van der Niepoort, the family-run Niepoort House has historically been based in Vila Nova de Gaia, near Porto. Originally a Port wine merchant, this iconic brand took a decisive turn in 1987 under the impetus of Dirk Niepoort (fifth generation), by acquiring its own vineyards. Today led by Dirk and his son Daniel, this Portuguese estate stands out in the Douro region (and more broadly under the Duriense appellation) through its successful transition to outstanding still wines, while championing sustainable viticulture and a minimally interventionist winemaking approach.

The vineyard

The grapes come from the right bank of the Douro river, on high-altitude plots situated between 400 and 600 metres. This exceptional terroir is distinguished by its micaceous schist soils, which provide unique minerality and salinity. The vines, some of which reach 80 years of age, benefit from significant temperature variations between day and night. The estate applies certified organic, biodynamic and vegan farming methods, fostering a balanced natural ecosystem free from any synthetic fertilisers or pesticides.

Vinification and ageing

True to a philosophy of minimal intervention, the winemaking begins with a rigorous selection of bunches. After a gentle pressing, the must undergoes a natural cold settling of around 24 hours. Fermentation starts spontaneously with indigenous yeasts in French oak barrels of 228 and 500 litres. This Duriense wine is then aged on its fine lees for nearly nine months, with partial malolactic fermentation. The deliberate absence of bâtonnage helps preserve all the freshness and vivacity of the wine.

Grape varieties

This blend showcases traditional indigenous varieties: Rabigato, Códega do Larinho, Viosinho and Larinho dominate. They are complemented by touches of Donzelinho, Gouveio and Arinto.