Non Vintage
Douro, Portugal
Grape Varieties: Traditional grapes from Douro, mainly Touriga Nacional, Touriga Franca and Tinta Roriz.
Vinification
The vinification process is based on a light maceration with removal of the pellicles
colour and aromas, complemented by the pressing of the grapes before the
fermentation. It occurs slowly, with running off in stainless-steel vats, under
controlled and low temperatures (between 14-16ºC), which ensures the consistency
of a light style, fruity and involving. Like the other Port Wines, the fermentation is
stopped by adding grape brandy (benefit), resulting in a fortified wine.
Tasting Notes
Crystalline and strong rose-coloured. Rich and perfumed nose, abounding a lively
floral aroma and wild fruits fragrances. In the mouth, it is fresh and round, involved
by the desirable flavours of ripe cherry and raspberry. Good acidity, harmonious and
with a delicious and dry 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. Excellent
aperitif and ideal to be served with starters, fish courses, light desserts or fruits. A
refreshing solution to be delighted also in a tonic version (tonic water and lemon)
and in cocktails. Serve fresh, between 8 and 10ºC or with ice.
Technical Details
Alcohol 20 %vol
pH 3,58
Total Acidity 3,79 g/dm3
Reducing Sugars 103,00 g/dm3
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