Grape Varieties: Careful selection of grapes from the Demarcated Douro Region, mostly Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Amarela, Sousão, Tinta Barroca and Tinto Cão.
Tasting Note: Appearance: Clear and bright. Color: Light golden with greenish reflections. Aroma: Fragrant, delicate and elegant given its prolonged aging in oak wood, showing aromas of a wide variety of dried fruits, cinnamon, caramel and vanilla. Taste: Revealing age, unctuous, soft, good body and long finish.
Vinification: Vinification according to the traditional method of Port Wine. After soft crushing with partial destemming, alcoholic fermentation with skin maceration follows. Fermentation takes place under controlled temperature and is stopped by the addition of wine spirit. The entire winemaking process, which is monitored by the oenology team, takes into account the grape varieties, their degree of maturation and the desired sweetness.
Ageing: Combination of selected wines, originating from several years, aged in oak casks with an average age of 30 years.
Storage: Bottle standing at a constant temperature and protected from intense light. After opening, consume preferably between 18 to 20 weeks.
Consumption: It can be associated with foie-gras as well as rich and intense cheeses or served plain with coffee and chocolates. It is a pleasant accompaniment with desserts made from chocolate, nuts and caramel. In the same way, it can be harmonized, after coffee, with a pure of medium intensity. As Port Wine is a natural product, it is likely to create a deposit. Therefore, when serving, care must be taken not to muddy. It should be served at a temperature between 14º and 16ºC.
Enology Team: Fátima Lopes, César Pinacho, Miguel Martins
