Traditional method of making Port wines. After a partial strip of the grapes, with light crushing, fermentation follows. Fermentation takes place with temperature control, being interrupted by the addition of cognac (fire water). The entire winemaking process is controlled by the winemaking team, considering the type of grape, its level of ripeness and the desired sweetness. The blend of selected wines, originating from several years, aged in oak barrels, with an average of 20 years.
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Amarela, Sousão, Tinta Barroca, Tinto Cão
Amber with brownish reflections. Fragrant, delicate and elegant due to the long maturation in oak casks, presenting a wide variety of aromas of nuts, cinnamon, caramel and vanilla. Great balance, rich, plump, smooth, confirming in the mouth the sensations found in the aroma; great body with a very long finish.
Store and serve advice:
The bottle should be in an upright position, at a constant temperature and away from intense direct light. After opening, consume preferably in 18 to 20 weeks. Port wine is a natural wine, so it can form some natural sediment with the tem
Pairing with food:
It is very good served with desserts made of chocolate, dried fruits, spices (cinnamon) and caramel. Also serve with coffee or chocolates.
Reviews and awards:
. 18 points Revista de Vinhos;
. Silver Medal Concours Mondial de Bruxelles 2012;
. Gold Medal Mundus Vini 2011;
. Gold Medal Wine Masters Challenge 2001 Portugal;
. Recommended International Wine and Spirit Competition 2003 U.K .;
. Gold Medal Monde Selection 2004 Belgium;
. Bronze Medal Fha 2006 Wine & Spirits Asia Challenge Singapore;
. Bronze Medal Wine Style Asia Award 2008 Singapore.