An appealing golden colour, with an amber rim. Elegant and complex, it shows aromas of spice, with prevailing notes of dried fruit and elegant hints of wood and honey. Smooth and round on the palate, it shows complexity amidst intense flavours of dried fruit. An excellent finish.
Irresistible with a starter of foie gras with aubergine and walnuts. A great choice for an endless array
of desserts, such as toffee brownies, chocolate and pistachio pavé, or crostini of walnuts with chèvre.
Best served at a temperature between 12 and 14°C.
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted
into wine through a process of careful maceration to extract their colour, tannins and aromas,
enhanced by constant churning during fermentation. This takes place in vats (lagares) at a
controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is
achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high
quality, made by blending wines of different harvests to achieve the array of sensory qualities
that are typical of these aged tawny Port wines. These wines have each matured in oak casks
for varied periods of time, with the average age of all the wines in the blend defining the age
on the label. The resulting blend expresses the characteristics given by the ageing in wood.