Winemaking:
Vinification according to the traditional Port Wine method. After partial destemming and gentle crushing, alcoholic fermentation follows with pellicular maceration. Fermentation takes place under controlled temperature and is stopped by the addition of wine brandy. 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.
 
Grape Varieties:
Viosinho,Malvasia Fina,Gouveio,Arinto,Cerceal,Rabigato
Tasting Notes:
Deep golden colour, with greenish reflections, revealing its long age. Extremely complex nose, intense notes of vanilla, honey and dry fruits, such as walnuts and toasted almonds. Subtle notes of candied fruit, molasses and fine spices. It turns out to be a refined and extremely elegant wine. At the entrance it is dense and concentrated, revealing a natural freshness that makes the perfect balance, making it gluttonous and endless.
Store and Serve Advices:
Bottle upright at a constant temperature and protected from intense light. After its opening consume, preferably, between 5 to 6 months. It should be served at a temperature between 10ºC and 12ºC.
Food Pairing:
Pleasant accompaniment to sweet desserts, pies, nuts and cheeses. As Port Wine is a natural product, it is likely to create deposits.
Allergens:
Contains sulphites.