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.
Making wine using 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.
Mixture of wines of a unique style and from different years, aged in oak barrels and with an average age of 4-5 years.
Ready to drink; it does not have to be decanted. Serve at a temperature between 12 ° C and 14 ° C. It is traditionally a dessert wine that goes perfectly with fruit tarts, ice cream, dried fruits and nuts, chocolate, coffee and caramel desserts. Also pairs well with strong cheese. Served chilled with dried fruits and nuts, it is also a very nice aperitif.
Store the bottle in a cool place, away from light, without shaking, without strong smells and at a constant temperature. Consume preferably 8 to 10 weeks after opening.