Non-vintage Technical Specifications
Alcohol 20.0%
Residual Sugar 127 g/L
pH 3.39
Total Acidity 5.48 g/L
Calories (estimated) 240 kcal / glass
150ml glass240 kcal
750ml bottle1200 kcal
Grape Varieties Traditional Douro grape varieties; individual varieties and proportions are not specified.
Classification Port Wine
Region Porto
Soil Schist-sandstone (greywacke), Interspersed with granite in some places.
Fermentation Vessels Stainless steel vats
Base Wine Years Multiple harvests; exact harvest years are not disclosed.
Production Details Grapes undergo skin maceration and churning during fermentation in stainless steel vats at 16–18°C. Fermentation is stopped by adding grape brandy to create the fortified wine. Wines from different harvests mature in oak casks for variable periods, and their average age defines the 50-year label indication. Vines are planted across slopes on horizontal terraces, with newer plantings running vertically up the slope (“vinha ao alto”); elevation is stated only as up to 600 m. Recommended serving temperature is 8–10°C. Once opened, the wine should be consumed within 2–4 months.
Tasting Notes Dark golden with greenish hues; yellow stone fruit and apricot, spice, dried fruit, hazelnut, vanilla and citrus; full and saline, with freshness, elegance and a long finish.
Food Pairing Serve alone or with glazed fruit, almond tart, dried fruit, medium-strength hard cheeses or foie gras.