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 vats and barrels, and with an average age of 7 years checked by IVDP (Douro and Port Wine Institute).

Consumption

Ready for drinking, it does not need to be aged or decanted. Excellent when served with desserts based on chocolate, coffee, caramel or dried fruit and nuts, as well as natural tropical fruits like pineapple, mango, papaya among others. It can also be a pleasant surprise when served with various cheeses. When served slightly cooler (10°C) it can also be associated with foie gras and various pâtés. Serve at a temperature between 12°C and 14°C.

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 3 to 4 months after opening.