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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 wines of unique characteristics, originating from several years, matured in oak casks, with an average of over 40 years.
Grape Varieties:
Touriga Nacional,Touriga Franca,Tinta Roriz,Tinta Amarela,Sousão,Tinta Barroca,Tinto Cão
Tasting Notes:
Golden amber with greenish hints colour. Refined, it exhales very complex aromas to dried fruits, mainly nuts, figs and acajou; presence of tobacco leaves and cedar-wood. It impresses by the conjugation of age, freshness and acidity. Velvety, richly unctuous, excellent body with an extremely 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 20 to 24 weeks. Port wine is a natural wine, so it may form some natural sediment with time. Pour it carefully, so it does not become cloudy. Should be consumed at a temperature between 16º to 18º C.
Food Pairing:
It can be served with foie-gras, as well as with rich and intense cheeses or be served with coffee or chocolates. It is very nice served with desserts made from chocolate, dried fruits and caramel. It can also, after coffee, be appreciated with a good cigar.
Allergens:
Contains sulphites.
Reviews and Awards:
. Commended Decanter World Wine Awards 2014;
. Gold medal II Concurso Internacional de Vinhos Cidade do Porto Portugal;
. Seal of Approval International Wine Challenge 2000 U.K.;
. Silver medal Concours Mondial de Bruxelles 2003 Belgium;
. Bronze medal Fha 2004 Wine & Spirits Asia Challenge Singapore;
. Bronze medal International Wine Challenge 2006 U.K.
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