Tawny port ripened to perfection.
Terroir, production method and ripening: 40-60 year old vines grow on soil consisting of slate. The grapes were harvested by hand in 30 kg baskets. This was followed by a few days of temperature-controlled fermentation and maceration. Fermentation was stopped by adding grape juice to the wine. The wine has been allowed to mature for 30 years in small oak barrels. Residual sugar 113g/l.
Usage: With chocolate and mocha desserts, or to be enjoyed as such.
Description: The scent has dried figs, dates and coffee. A full and layered taste with an extremely lingering aftertaste.