2005 L.B.V.
Douro, Portugal
Grape Varieties: Traditional grapes from Douro, mainly Touriga Nacional, Touriga Franca, Tinta Roriz and Sousão.
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 28-30ºC, 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,
bottled between the fourth and sixth year after the harvest.
Tasting Notes
Intense ruby-purple colour. Bouquet wonderfully exuberant and vibrant with jams
and sweet ripe fruits aromas. A full-mouth and involving sensation with very rich
and juicy flavours of wild fruits. Full-bodied and strong on the taste with a delicious
and persistent finish.
Recommendations
The wine should be stored in a fresh, dry and dark place, without temperature
variations, and the bottle must remain in a horizontal position. 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. Balancing the
intensity of flavours, the LBV is the ideal choice to serve with main courses of meat,
like filet mignon encrusted four peppers and veal cutlet with Bérnaise sauce. Its
versatility knows no borders, being perfect to combine with an exuberant
cheesecake of chocolate mint, a pear and chocolate mille-feuille or simply to enjoy
with cheeses of medium intensity. 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 %vol
pH 3,65
Total Acidity 5,30 g/dm3
Reducing Sugars 102,40 g/dm3
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