Port Ruby

Price: 17.64

TASTING NOTES: Young character wine, very aromatic with hints of red fruits, and pleasant finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,8 g/dm3 Tartaric Acid Residual Sugar Content 96 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão. TEMPERATURE 14 / 16ºC

Vinification:
PROCESS: Fermented wine with partial destemming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.

Port Tawny

Price: 19.00

TASTING NOTES: Golden-colored sweet wine with aromas of red berries compote, well balanced with wood and vanilla aromas. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,47 g/dm3 Tartaric Acid Residual Sugar Content 100,2 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 16 / 18ºC

Vinification:
PROCESS: Fermented wine with partial deste- mming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.

Port L.B.V

Price: 28.50

TASTING NOTES: LBV 2013 is of a ruby deep red colour, fresh and fruity with a delicious touch of black liquorice notes and chemical nuances. e palate is well-balanced, concentrated with strong, rounded tannin and a long delicious taste note. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,05 g/dm3 Tartaric Acid Residual Sugar Content 102 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca TEMPERATURE 12 / 14ºC

Vinification:
PROCESS: Partial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addition of brandy (77%), followed by a minimum maturation period between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

10 year old Port

Price: 32.57

TASTING NOTES: Golden-coloured wine, rich and complex aroma with notes of dried fruit, velvet in the mouth, full, keeping a good freshness and a long finish. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,08 g/l Tartaric Acid Residual Sugar Content 113,0 g/l Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Alcoholic fermentation stopped by adding brandy. Aged in wood until bottling.

20 year old Port

Price: 67.85

TASTING NOTES: Tawny amber colour. Rich and complex aroma, with notes of dry fruits and some spices. Very fine flavour, well balanced and persistent. DOURO REGION: Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,86 g/dm3 Tartaric Acid Residual Sugar Content 120 g/dm3 Preservation Bottle Horizontally Enologist Elisete Beirão GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask during at least 20 Years, till bottling.

30 year old Port

Price: 101.78

TASTING NOTES: Tawny colour with greenish hints. Good aromatic intensity, predominating hints of wood mixed with spice aromas, like nutmeg and pepper. In the mouth, it is very well balanced and persistent. DOURO REGION Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,8 g/dm3 Tartaric Acid Residual Sugar Content 124,0 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão TEMPERATURE 10 / 12ºC

Vinification:
PROCESS: Fermentation interrupted by the addition of brandy. Ageing in cask till bottling.