Viticulture

These vineyards from the sub-regions of Baixo Corgo and Cima Corgo are planted on old vines and on platforms with different sun exposures and altitudes.

Winemaking

Winemaking according to the traditional method for Port. After gentle crushing with partial destemming, alcoholic fermentation follows with skin maceration. Fermentation takes place under controlled temperature and it is stopped by the addition of wine spirit. The entire winemaking process, which is monitored by the oenology team, takes into account the grape varieties, their degree of ripeness and the desired sweetness.

Stage

Blending of selected white wines, aged in oak casks, with an average age of 4-5 years.

Consumption

Ready for drinking. It does not need to be decanted. When served with ice, tonic water and a slice of lemon it is an exceptional aperitif - Port and Tonic. It is best served with dried fruit and nuts and varied hors d´oeuvres. Also desserts made with either a tropical fruit or ice cream base. It should be served at a temperature between 10°C and 12°C.

Conservation

Keep bottle standing at a constant temperature and protected from strong light. Consume preferably in 2 to 3 months after opening.