Lively citrine colour. Inviting perfumed nose, dominated by fresh and floral aromas. Delicate and engaging taste, combined with a long, harmonious and desirable finish.
Having just celebrated their 100th year trading in 2013 Barros Port is undoubtedly one of the most prestigious companies producing and trading in Port. Much of their success comes from Colheita ports - old tawnies from a single year matured in cask for a minimum period of seven years. Their expertise in Colheitas has established them as the stand out producer of this style. Barros leave their Colheita ports to mature in cask until bottling for release on to the market. The loss of wine from evaporation (what they call the angel's share) is much higher in comparison to bottle ageing. It is a sacrifice they are willing to make and one that helps them achieve unsurpassed quality in their Colheita wines. Colheitas can be served slightly chilled as an aperitif or at the end of the meal with desserts, cheese, nuts and dried fruit. In June 2006, Porto Barros was integrated into the Sogevinus Group who are now responsible for growing the brand in the international markets.
Schist greywacke ante-Ordovician, with some inclusions of a geological formation of granitic involving nature.
The vineyard is disposed along the slopes on horizontal levels and, more recently, they are planted along the lines of greatest slopes.
Hand-harvested at their best moment, the grapes are de-stemmed, crushed and vinified in a careful maceration, complemented by permanent pumping-over during fermentation. This process takes place in stainless-steel vats at a controlled temperature between 16-18ºC, until reaching the desired Baumé. At this phase, grape brandy is added to make a fortified wine. Obtained by the blending of wines with variable levels of maturation and source, aged in stainless-steel and wood for a minimum of 3 years, resulting in a rich wine, aromatic and with a balanced sweetness.
Malvasia Fina 25%, Rabigato 25%, Verdelho 25%, Viosinho 25%
A delicious aperitif when served chilled with toasted almonds and dried fruits. Its freshness and lightness makes it the perfect choice to serve with a salad of fresh figs with smoked ham or grilled sole with an almond crust. The versatility is extended to desserts, brilliantly combined with tropical fruits, such as a carpaccio of mango and papaya. The multiplicity of possible harmonies is superb, enabling the consumer the pleasure of searching for new combinations. Serve at a temperature between 8 and 10ºC.
Sommelier Wine Awards, Bronze, 2015
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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