Winemaking:
Fermentation with indigenous yeasts at a temperature between 24-28ºc for 3 to 4 days. Interruption of fermentation with wine spirit at 77º V / V. Aged for 2 years in stainless steel vats. 1 year minimum bottle period.

Grape Varieties:
Sousão,Touriga Nacional,Touriga Franca

Tasting Notes:
Deep ruby color. Aromas of dried black plums, dark chocolate, floral notes, graphite, blackberries and licorice. Enveloping, with great elegance and depth. Long and harmonious ending. Great guarding ability though present a lot of harmony in youth.

Store and Serve Advices:
Should be opened two hours before serving and decanted. Serve between 17º and 18º C. Store the bottle on its side, in a cool, dry and dark place.

Food Pairing:
One of the best pairings with Vintage Port is cheese (cream cheese, blue cheese and cured cheese) but it can also be enjoyed alongside many desserts, or simply on its own.

Reviews and Awards:
. 90 points in Robert Parker;
. 17 points in Revista de Vinhos.