Non Vintage
Douro, Portugal
Grape Varieties: Traditional grapes from Douro, mainly Touriga Nacional, Touriga Franca, Tinta Roriz.
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 stainless-steel 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. Obtained by the lotation of wines with
variable levels of maturation and sources, 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.
Tasting Notes
Deep ruby-red colour with a halo granate. Classic nose, where the vivacity of the
young fruits converge in a delicate balance. Strong and vigorous taste, with fresh
fruit aromas and a long and harmonious finish.
Recommendations
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. Serve
simple, fresh or with ice, it is excellent as an aperitif, being equally delighted in
any time of the day. Its versatility and freshness express its potential in a diversity
of desserts and chesses of medium intensity. Combine with strawberry and yogurt
mousse, clafouti of red fruits or puff of camembert with raspberry and rosemary.
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.
Technical Details
Alcohol 20,0 %vol
pH 3,68
Total Acidity 4,36 g/dm3
Reducing Sugars 100,80 g/dm3
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