Product details
The grapes were foot trodden in traditional granite lagares before fermentation, along with 15 per cent of the total brandy that would be added to the Port. This allows the grapes to macerate at lower temperatures and for a longer period. Fortification is carried out in a single step, adding the remaining brandy when the must is ready for fortification. This is followed by foot treading to ensure good homogenisation of the whole wine and to stop fermentation. The wine is then placed in oak and chestnut casks and transferred to stainless steel vats during the warmer months. After 21 months of ageing, we blend it for bottling.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Deep dark colour. The nose is dominated by ripe berry fruit aromas with a layer of spice giving great complexity. The mouth is very structured with a long and lingering fresh peppery finish.
Store and Serve Advices:
Store in a cool dark place (12-14 º C), in a horizontal position, with minimal vibration. Serve at a temperature of 16 º C. It is advisable to use the same day or up to 3 weeks. May submit deposit in the bottle.
Food Pairing:
Vintage Ports are after meal drinks. Take them with cheese like Stilton or Gorgonzola. But you can also incorporate them into a meal, combining for instance a Steak au Poivre with a young Vintage.
Allergens:
Contains sulphites.
Reviews and Awards:
. 92 points in Wine Spectator Magazine;
. 88 points in Wine Enthusiast Magazine;
. 16,5 points in Jancis Robinson.
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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