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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.
Citric gold colour. Developed, slightly fruited, honey and dried fruits aroma. Dry, soft, slightly fruited, fresh, unctuous and dried fruits; long lasting finish with elegance.
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 4 to 6 weeks. Ready for consumption; do not need decantation. Should be served at a temperature between 10º and 12º C.
Serve with ice, tonic water and a slice of lemon to make a very nice cool refreshing long drink – Port Tonic. Goes very well with dry fruits, “hors d'oeuvres” cold meats, shell fish and fresh cheeses.
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