VINIFICATION

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 from one single harvest.

A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. It is then bottled and sold according to the demands of the market.

TASTING NOTES

A vivid amber colour with golden hues. Enticing on the nose, mellow, remarkably complex, and laden with the rich aromas of condensed milk, vanilla and coffee.

On the palate, it is complex, unctuous and shows good structure. A wonderfully balanced wine with an enduring finish.

RECOMMENDATIONS

Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts
made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 12 and 14°C.