Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas of the pellicles, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé. At this phase grape brandy is added (benefit), originating a fortified wine. A wine of an exceptional quality, from a single harvest, bottled between the fourth and sixth year after the harvest.
- PRT - Douro
Winery Tasting Notes
Limpid ruby colour.
In the nose stands-out the dark ripe fruit notes, reminding the plum, figs and delicious blackcurrants.
With great exoticism and excellent freshness, it's a powerful LBV that surprises by the balance between the tannic strengh and elegant sweetness. Endless and perfect.
The wine should be stored in a fresh, dry and dark place, without temperature variations, and the bottle must remain up-right. As a natural product, the Port Wine is subject to create deposit when ageing.
Once opened, it should be consumed within 2 to 4 months. The periods here suggested are merely for guidance, not implying the deterioration of the wine but only a slow evolution that can lead to the loss of its original sensorial characteristics.
Balancing the intensity of flavours, the LBV is the ideal choice to serve with main courses of meat, like filet mignon encrusted four peppers and veal cutlet with Bérnaise sauce. Its versatility knows no borders, being perfect to combine with an exuberant cheesecake of chocolate mint, a pear and chocolate mille-feuille or simply to enjoy with cheeses of medium intensity.
The multiplicity of possible harmonies is superb, having the consumer the pleasure to go in search of new flavours. Serve at a temperature between 12 and 14ºC.