Niepoort Redoma Tinto was the first douro table wine from Niepoort and the first release was back in 1991. Niepoort Redoma is like the Douro - "extreme and with a rigorous character". It is produced from several vineyards located in the Cima Corgo region of the Douro. These vineyards, some of which are over 60 years old, are planted with upto 30 different grape varieties - the main vines are Tinta Amarela, Tinta Roriz and Touriga Franca. 2001 was an unusual vintage in the Douro as the weather was not as hot as in normal years. Consequently, the ripening process was slow and even, which resulted in grapes that were higher in acidity than usual. It was necessary to delay slightly the harvesting of the grapes so that they could attain full ripeness and, even then, the wine initially had a slightly green character (which with aging has now gone) but which importantly gave the wine its freshness. The grapes for Niepoort Redoma are de-stemmed and fermented in small capacity (maximum 7,000 litres), closed stainless steel tanks. The maceration period was between 7 to 30 days. After fermentation the wine was transferred to barrels (50 % new François Freres) for 18 months, where it underwent its malolactic fermentation. Niepoort Redoma Tinto is a blend of Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Amarela and Tinto Cao.