Vinification according to the traditional method of Port Wine. After partial destemming with gentle crushing, the alcoholic fermentation followed by skin maceration. The fermentation takes place under controlled temperature being stopped by the addition of brandy. All the winemaking process that is accompanied by the oenology team takes into account the grape varieties, the degree of maturation and the desired sweetness.
Viosinho, Malvasia Fina, Gouveio, Arinto, Cercial, Rabigato
Clear and bright appearance. A beautiful golden color. It has a very complex aroma, with nuts such as hazelnuts, walnuts and toasted almonds, combined with orange, apricot aromas, as well as toasted notes due to the stage in old wooden tones. In the mouth, it is full, fresh, with a very well balanced acidity
Store and Serve Advices:
Serve chilled, between 6° and 10°C. Store the bottle upright, in a cool, dry and dark place.
Served as an aperitif or as an accompaniment to soft goat cheese and melon soup.
Reviews and Awards:
Amber colour with a bouquet reminiscent of dried fruits and spice. Soft and velvety on the palate with a lingering finish.
92 pts Robert Parker - Purplish tones colour. Very fruity and complex, highlighting the fine aroma of ripe black fruits, jam and jelly. Round and velvety,...
Aural hue that presents a complex and elegant bouquet of fine aromas and spices with honey nuances and notes of ripe red fruits, showing itself in the very...
Dark ruby colour. Fresh aromas with intense red fruit and plum. In the mouth, rich notes of plum and spices. Round and balanced tannins