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 total de-stemming. The first day maceration takes places without de-stemming, to extract aromas and tannins. 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, and inox casks.
Filtration: The wine is lightly filtered and then bottled at Quinta de Ventozelo.
Tasting notes
Appearance: Clear straw-yellow.
Nose: Rich flowery aromas and molasses.
Mouth: Elegant, medium-sweet and delicate.
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
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Reviews
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Cellarage: Store bottles upright in a cool place (12ºC to 14ºC) away from direct light.
Pouring: Serve at 14ºC - 16ºC. In warm weather, chill and drink as an aperitif, or make a Portonic cocktail: 1/3 White Vinzelo Port, 2/3 Tonic water, and lots of ice and lemon wedges.
Drinking: It is ready to drink. Once opened, consume within 15 to 30 days.
Pairing: Serve with fruit desserts, like pineapple bavaroise.
