Product details
A Port only made on very exceptional years. Aged in oak barrels to mature it is bottled, without any filtration whatsoever, between the second and third year after the harvest. VINTAGE Ports will then mature in the bottle for many years and gradually achieve the outstanding style of a great wine. Grapes are harvested manually and transported in 30 Kg trays. Controlled fermentation with extended maceration, stopped by grape brandy addition. Matures in wooden vats, strictly controlled with successive tasting, until the approval by the IVDP.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Exultant freshness reveals an incredible range of floral, fruit and herbal aromas, including rose, lavender, cloves, blackberries, and notes of mango. This is a wine that woos and seduces with its elegance and irresistible charm. On the palate it is concentrated and multi-layered with the fine-grained tannins underscoring the many dimensions of this beautifully structured, complex wine.
Store and Serve Advices:
Store the bottle in a horizontal position, away from direct light, ideally between 12 and 16ºC. Serve at 16ºC.
Food Pairing:
One of the great advantages of Vintages is that they are excellent both when young and after several decades of aging in the bottle. One of the best accompaniments for Vintage is cheese (creamy, blue or cured) but it can accompany various types of desserts or be enjoyed on its own.
Allergens:
Contains sulphites.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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