Grape varietals
Mainly the five classic Port varieties:
Touriga Nacional
Touriga Franca
Tinta Roriz
Tinta Barroca
Tinto Cão,
all from Quinta de Ventozelo.
Vinification
Fermentation takes place in traditional lagares at the Quinta. Grapes are foot-crushed, without de-stemming: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colour and flavours. When the ideal residual sugar levels are achieved, the young wine is fortified by adding 100% natural grape brandy, stopping the alcoholic fermentation and preserving the grape natural sugars.
Maturation
Barrel-ageing: Average 3 to 4 years in balseiros (huge vats with a capacity of 65.000 litres), made of native oak and chestnut tree.
Filtration: The wine is slightly filtered, and then bottled at Quinta de Ventozelo.
Tasting notes
Appearance: Deep ruby colour with a soft violet rim.
Nose: Ripe fruit with notes of vanilla from ageing in balseiros.
Mouth: Smooth tannins, rich fruit, and a long, satisfying finish.
Technical Sheets
Each year, a new blend is made maintaining the characteristics and style of the wine.
|
Reviews
87 Fine quality for a reserve blend, this offers a layered scent of plum and esteva. The richness of the aroma continues in the mouth, sweet as almond rocha, still dynamic with spice. For Stilton. Wine&Spirits, April 2005, Joshua Greene.
Prizes
Gold Concours Mondial de Bruxelles 2002. |
Cellarage: Store bottles on their sides in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at 17ºC - 18ºC. In warm weather, chill and drink as an aperitif. Decanting not necessary.
Drinking: It is ready to drink and will not further improve in the bottle. Once opened, consume within 30 days.
Pairing: : Serve with cheeses, nuts, dark chocolate cake and cheesecake.
