1957 Colheita
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 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.
Matures in wood for variable periods of time, never less than 7 years, being bottled
afterwards by market requests.
Tasting Notes
Amber colour with bright brown-tawny nuances. Complex and delicate nose,
standing-out the resinous aromas, well integrated with notes of almonds, honey and
orange. Sweet taste, elegant and balanced, well combined with the caramel
suggestions. Smooth and persistent 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. To guarantee the plenitude of its
freshness and quality, the wine shall be consumed preferentially with the shortest
time in bottle. Slightly refreshed, expresses all the finesse and sophistication when
combined with caramel desserts, dried fruits and spices, like caramel fondant with
apple and ginger jelly, tatin tart, burnt cream and chesses of minimum intensity.
Despite the age, the freshness remains. Extraordinary marriage with a refreshing
tangerine parfait. The multiplicity of possible harmonies is amazing, 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 3,58
Total Acidity 5,94 g/dm3
Reducing Sugars 137,10 g/dm3
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