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 stainless steel tanks at the Quinta. Grapes are crushed with partial 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 of 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 lightly filtered and then bottled at Quinta de Ventozelo.
Tasting notes
Appearance: Clear ruby colour.
Nose: Rich aromas of red dried fruits.
Mouth: Elegant, sweet, a burst of red fruit.
Technical Sheets
Each
year, clear wine is drawn off to produce a blend, which maintains the characteristics of this style of Port, and it is then bottled at Quinta de Ventozelo.
Download technical sheet
|
Reviews
|
Cellarage: Store bottles upright in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at 17ºC - 18ºC. Decanting not necessary. In warm weather, chill and drink as an aperitif.
Drinking: It is ready to drink and will not further improve in the bottle. Once opened, consume within 15 to 30 days.
Pairing: Serve with dark chocolate and strawberry cheesecake.
