Maria Mansa is produced by Quinta do Noval from carefully selected grapes originated from the highest areas of the Demarcated Region of the Douro, which are more favourable to the production of white wines.
Characteristics of the vintage
2020 was marked by two distinct periods. First during winter and up to the end of May, the high rainfall replenished the soil's water reserves. However, the humidity led to some downy mildew attacks that we successfully controlled. Then from June onwards, very hot and dry conditions resulted in low volumes of wines that show great quality and character.
We harvested the white varieties, starting with Gouveio, from August 17th to August 27th. The white grapes were in perfect condition; the wines are very good with beautiful aromatic expression.
The privileged position of Quinta do Noval and Quinta do Passadouro, in the heart of the Douro valley, together with our dramatically steep terraces, the diversity of grape varieties and our experienced team, make up a unique terroir.
In the end, the resilience and effort of our team during vintage 2020 were rewarded by wonderful wines with great potential, among the best ever made at the Quinta.
"Maria Mansa white 2020 combines the fruit and freshness provided by the unique character of Douro terroir and its traditional regional varieties. The wine presents a clear, bright and beautiful tone. Intense aromas with prominent notes of white, tropical and citrus fruit. On the palate, the wine has a vibrant yet well-integrated acidity followed by further citrus and floral notes. Crisp and long aftertaste."
Carlos Agrellos, Technical Director
Maria Mansa is a blended wine of noble classic Douro varieties:
50% Viosinho, 40% Gouveio, 10% Rabigato.
90% of the wine is fermented in stainless steel vats and 10% is fermented in seasonned French oak barrels for a period of 20 days. No malolactic fermentation.
90% of the wine is aged in stainless steel vats, to keep its aromatic purity and 10% is aged in seasonned French oak barrels, with a bâtonnage done once a week for 3 months.
Residual sugar: 0.60g/dm3
Total acidity: 6.15g/dm3