Manual harvest at its best, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of color, tannins and aromas from the films, complemented by a permanent pumping over during fermentation. This process is carried out in stainless steel tanks at a controlled temperature between 28-30ºC, until the desired Baumé is reached. In this phase, grape brandy is added (benefit), creating a fortified wine. Obtained by the subdivision of wines with varying levels of maturation and sources, they lead through del aging in stainless steel and wood for a minimum of 3 years, resulting in a rich, aromatic wine with a balanced sweetness.
Tinta Roriz, Tinta Barroca, Tinto Cão, Touriga Franca
The wine must be stored in a cool, dry and dark place, without temperature variations, and the bottle must remain in an upright position. As a natural product, Port wine is subject to creating deposits as it ages. Once opened, you must consume
Very fresh, it is the ideal aperitif to accompany dried fruits. It goes perfectly with a wide variety of desserts with caramel, coffee, apricots and nuts. Superbly with caramelized walnuts, tiramisu, hazelnut meringue cake.