Winemaking:Harvested by hand at their optimum point, the grapes are destemmed, crushed and vinified according to a process based on careful maceration with extraction of colour, tannins and aromas from the films, complemented by permanent reassembly during fermentation. This takes place in mills, at a controlled temperature between 28-30ºC, until reaching the desired Baume degree. In this phase, the wine brandy (benefit) is added, giving rise to a fortified wine. Vintage Port is a high quality wine, with a unique style and character, from a single year considered exceptional, bottled between the second and third year after harvest. It is a wine originally red, complex, full-bodied, with remarkable aging potential.
Grape Varieties:
Tinto Cao,Tinta Barroca,Touriga Nacional,Touriga Franca,Tinta Roriz
Tasting Notes:
Orange-tinged pale colour. A powerful nose of light dried fruit, morello cherry, roasted coffee and caramel. Medium bodied, good balance between the alcohol and tannins with fig and raisin flavours. A very good enjoyable long finish.
Store and Serve Advices:
The wine should be stored in a fresh, dry and dark place, without temperature variations, and the bottle must remain in a horizontal position. This wine can be kept in bottle for an indefinite period, without any damage to the quality of its proprieties and character. Once opened, it should be decanted and consumed within 2 to 3 days. The periods here suggested are merely for guidance, not implying the deterioration of the wine but only a slow evolution that can lead to the loss of its original sensorial characteristics. Serve at a temperature between 12 and 14 ºC.
Food Pairing:
The explosion of fruit and the uniqueness of the style justify the extraordinary marriage with desserts rich in chocolate, such as chocolate fondants with blackcurrant sauce or a dark chocolate mousse. Blue or hard cheeses, such as “Serra da Estrela”, are also an excellent combination.
Allergens:
Contains sulphites.
Reviews and Awards:
. 90 points in Wine Enthusiast Magazine;
. 87 points in CellarTracker;
. 84 points in Wine & Spirits Magazine.
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