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 deep ruby red colour aged in large oak barrels, and with an average age of 5-6 years.

Consumption

Ready for drinking. It does not need to be decanted. Served chilled as an aperitif, with an assorted selection of cheeses, various smoked hams and sausages or dried fruit and nuts. It is also suitable for desserts rich in chocolate, creams and red fruit and wild berry tarts. Serve at a temperature between 12°C and 14°C, depending on the accompaniment.

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 2 to 3 months after opening.