These grape varieties from the Baixo Corgo and Cima Corgo sub-regions are planted on old vines and on platforms with different levels of sunlight and altitudes.
Wine preparation according to the traditional method for port wine. After light chopping with partial stalking, alcoholic fermentation follows with skin maceration. Fermentation takes place at a controlled temperature and is stopped by adding brandy. The entire winemaking process, monitored by the oenology team, takes into account the grape varieties, their degree of ripeness and the desired sweetness.
A mixture of red, ruby red, fruit and selected wines that have matured in large oak barrels with an average age of 3-4 years.
Ready to eat. Does not need to be decanted. Serve slightly chilled (12-14 ° C) as an aperitif with a selection of cheeses, various smoked ham and sausages or dried fruits and nuts. It is also suitable for desserts that are rich in chocolate, creams and red fruit tarts.
Put the bottle in a cool place, away from light, without shaking, without strong smells and at a constant temperature. Consume preferably 2 to 3 months after opening.