+40 year-old vines to include Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinta Pomar, Tinta da Barca, Mourisco, Tinta Amarela, Rufete and Malvazia Preta
Grape crushing takes place in traditional “lagars” with foot treading; pre-fermentation, line up maceration for 3 days and 3 days of fermentation with controlled temperature (30-31°c). The wine is then aged for 2 years in French oak vats
Deep red in colour. The bouquet shows black fruits raspberries, wild rose, orange flower. The palate is soft and generous, full bodied with blackberry flavours, wood, very structured with fine tannins and a mild, long and persistent finish.
Vintage Portos can accompany an entire meal! When young, like a full bodied and delicate Grand Cru, this Porto is especially suited for game and strong flavoured fowl; cheeses to include the blue family and aged cheeses; and desserts with chocolate, coffee, nut, caramel and/or cinnamon. When old (+20 years) and the tannins have softened, more delicate food can accompany, even fish! Recipes upon request (pheasant with fois gras and wild mushrooms, partridge with grapes, hazelnut-crusted sea bass and a selection of desserts).