Product details
Like all our Ports, the grapes are crushed by foot before fermentation, along with 10% of the brandy that is added to the finished Port. This allows us to macerate the grapes at cooler temperatures and for a longer period before fermentation. When the must was ready for the addition of the remaining brandy, the fortification was carried out in one go, adding all the brandy to the must and skins in the lagar. A few more presses ensured that all the wine was well homogenised and the fermentation stopped. The must and brandy mixture remained in the lagar for a further two days, with light treading twice a day (10 minutes each time). It was then transferred to the storage tank along with all the pressed wine (we use traditional basket presses). The wines are aged in very old wooden Port casks (over 100 years old) and in small stainless steel vats for a minimum of three years, at which point we make the final blend before bottling.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Produced from traditional and native red grape varieties from the Douro region, it has marked red fruits. It is blended and bottled while still young, to maintain its velvety structure and its aromas of wild berries, red fruits, figs and raisins.
Store and Serve Advices:
Serve at a temperature between 10ºC and 12ºC.
Food Pairing:
Perfect to pair with strong cheeses like Gorgonzola, or soft ones like Brie and buttery Queijo da Serra. Chocolate and cheesecake desserts are the perfect ending.
Allergens:
Contains sulphites.
Disclaimer:
This product does not contain any outer box and it's sold as presented on the pictures. If you have any specific instructions, please contact our customer service team and we will do our best to fulfill your request.
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