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 selected wines from different years, aged in oak barrels, and with an average age of 20 years.

Consumption

Excellent when served with desserts made from chocolate, dried fruit and nuts, spices (cinnamon) and caramel. Also harmonizes well with coffee and chocolates. Port is likely to create deposit since it is a natural product. Therefore, it is necessary to take care not to disturb the bottle too much when serving. 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 18 to 20 weeks after opening.