Vinification
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 28-30C, 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. Matures in wood for variable periods of time, never less than 7 years, being bottled afterwards by market requests.

Tasting Notes
Intense amber colour with an expressive and elegant bouquet, standing-out the dried fruits and the spices. Great complexity and elegance in a round, full and satin mouth,
with a splendid balance and an excellent persistence.

Technical Details
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. To guarantee the plenitude of its freshness and quality, the wine shall be consumed preferentially with the shortest time in bottle.
Slightly refreshed, expresses all the finesse and sophistication when combined with caramel desserts, dried fruits and spices, like caramel fondant with apple and ginger jelly, tatin tart, burnt cream and chesses of minimum intensity. Despite the age, the freshness remains. Extraordinary marriage with a refreshing tangerine parfait. The multiplicity of possible harmonies is amazing, having the consumer the pleasure to go in search of new flavours. Serve at a temperature between 12 and 14C.