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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. This wine is the result of blending a selection of red wines, ruby colour, matured in oak casks, with an average of 5 years.
Touriga Nacional,Touriga Franca,Tinta Roriz,Sousão,Tinto Cão
Full Ruby, with violet nuances. Perfumed, very fruited and complex aroma. Full-bodied, fruited, smooth, with sweet tannins and 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 a temperature between 14º to 16º C.
Serve fresh, as an aperitif with cheese, ham, smoked ham and dry fruits. Also indicated for desserts made from chocolate, cream, and pies made from red fruits and wild fruits.
Reviews and Awards:
. 88 points in Wine Enthusiast Magazine.
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