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.
Viosinho, Malvasia Fina, Gouveio, Arinto, Cerceal, Rabigato
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.
Reviews and Awards:
. Bronze medal Wine Masters Challenge 2001;
. Award Best Buy 2003 Revista de Vinhos;
. Gold medal TUNNISTUS 2006 Estonia.
Golden-white colour; floral aromas; fresh and balanced in the mouth.
89 pts Robert Parker - Ce porto vintage est profondément concentré avec des arômes de prunes, de myrtilles, de cerises noires, de vanille, de moka et de...
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