Winemaking:The grapes from Vinha da Ponte were transported in boxes with a capacity of 22 kg and subjected to rigorous sorting at a table of choice at the entrance to the winery. After total destemming and treading in a traditional "lagares", the must was transferred to temperature-controlled stainless steel fermentation vats. At the end of the alcoholic fermentation, a gentle pressing was carried out. Aged in 100% new French oak barrels, where it remained for about 20 months. The final batch results from the best selection of barrels.
Grape Varieties:
Old Vines
Tasting Notes:
With a deep violet colour, it has an extraordinary aromatic intensity, where notes of wild fruits stand out in perfect harmony with elegant aromas of spice and cocoa. It starts the tasting in a captivating way, evolving into a textured wine of excellent volume and body, composed of velvety tannins and excellent persistence. It ends very complex and with enormous depth. A unique terroir wine that reflects the pure essence of its origin, Vinha da Ponte.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.
Food Pairing:
This wine finely accompanies red meats, roast beef and grilled meats.
Allergens:
Contains sulphites.
Reviews and Awards:
. 96 points in Robert Parker;
. 96 points in Wine Enthusiast Magazine;
. 96 points in Falstaff;
. 95 points in Wine Spectator Magazine;
. 19,5 points in Vinho Grandes Escolhas.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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