Traditional method of wine making of Port wine. After a partial stripe of the grapes, with light crushing, follows the fermentation with skin maceration. The fermentation occurs with temperature control, being stopped by adding brandy (firewater). All the process of vinification is controlled by the team of oenology, considering the kind of grapes, its level of maturation and the sweetness wanted. Blending of selected red wines, ruby coloured, matured in oak casks, with an average of 3 to 4 years.
Full ruby colour. Complex mature fruits aroma, smoothen by the short period in wood. Full-bodied, smooth, round, with sweet tannins and with a long finish.
Store and Serve Advices:
Bottle should be in the upright position, at a constant temperature and away from intense direct light. After opening, consume preferably in 3 to 4 weeks. Ready for consumption; do not need decantation. Should be served at temperature between 14º/16º C.
Serve chilled, as an aperitif with cheese, ham, smoked ham and dry fruits. Also indicated for desserts made from chocolate, cream, and coffee as well as fresh fruits, red fruits and wild fruits.
Reviews and Awards:
84 pts CellarTracker - It has an attractive and well defined red-ruby hue and lively aroma reminiscent of red fruit with some more complex notes arising from...
Ruby colour; red fruit aromas; pleasantly sweet and balanced taste. As the wines used to produce Prime's Ruby Port age, they gain smoothness and elegance...
All very well integrated with pleasant and complex notes of ripe berries, in perfect harmony with soft touches of spice. Ends with great freshness, elegance...
Red colour with strong brownish nuances. Fresh and delicate aroma, with a touch of spices and dried fruits due to the maturation in oak casks. Elegant,...