Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration, complemented by permanent pumping-over during fermentation. This process takes place in stainless-steel vats at a controlled temperature between 16-18C, until reaching the desired Baumé. At this phase, grape brandy is added (benefit), originating a fortified wine. Obtained by the lotation of wines with variable levels of maturation and source, lead through the ageing in stainless-steel and wood for a minimum of 3 years, resulting in a rich wine, aromatic and with a balanced sweetness.
Lively citrine colour with greenish reflexes. Rich and complex nose, dominated by floral aromas and an intense expression of fruit. Smooth and silky in the taste, reveals a great freshness, good balance and sophisticated elegance.
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. A delicious aperitif when served fresh, simple or with toasted almonds and dried fruits. Its freshness and lightness makes it the perfect choice to serve with a salad of fresh figs with smoked ham or a tempting grilled sole with almonds crust. The versatility is extended to the desserts, brilliantly combined with tropical fruits, such as a carpaccio of mango and papaya. The multiplicity of possible harmonies is superb, having the consumer the pleasure to go in search of new flavours. Serve at a temperature between 8 and 10oC.
|Country of Manufacture||Portugal|