Non-vintage Technical Specifications
Alcohol 19.5%
Residual Sugar 55 g/L
pH 3.4
Total Acidity 3.4 g/L
Calories (estimated) 195 kcal / glass
150ml glass195 kcal
750ml bottle975 kcal
Grape Varieties Traditional Douro grape varieties
Classification Port Wine
Region Porto
Soil Ante-ordovician schist-greywacke with some inclusions of surrounding granitic geological formations
Fermentation Vessels Stainless-steel vats
Pressing Method The Grapes Are Pressed Before Fermentation Following Slight Skin Maceration
Production Details The wine is blended from component wines of varying origin and maturity. Grapes undergo slight skin maceration and pressing before a slow run-off fermentation in stainless-steel vats at a controlled 16–18°C; fermentation is interrupted by adding grape brandy. The blend is aged in stainless steel and wood for a minimum of 3 years. The vineyards reach up to 600 metres, with rows on horizontal levels and newer plantings running vertically up the slope ('vinha ao alto').
Tasting Notes Crystalline citrine colour with straw tones; exuberant tropical-fruit and floral aromas; smooth and dry on the palate, with strong structure and balance
Food Pairing Salted almonds, olives, light appetizers, strawberry-and-spinach salad, or salmon soufflé; suitable as a refreshing aperitif and may be served chilled or over ice