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

Blend of wines of unique style and from different years, aged in oak barrels, and with an average age of 4-5 years.

Consumption

Ready for drinking; it does not need to be decanted. Serve at a temperature between 12°C and 14°C. It is traditionally a dessert wine perfect for accompanying fruit tarts, ice cream, dried fruit and nuts, chocolate, coffee and caramel desserts. Also combines well with strong cheese. When served chilled with dried fruit and nuts it is also a very nice aperitif.

Conservation

Keep bottle standing in a cool place, protected from light without being shaken, no strong odours and at a constant temperature. Consume preferably in 8 to 10 weeks after opening.