Year - a blend of high-quality harvests aged 3 to 4 years (a step up in the classic Ruby Port wine category, which can be made with Port wines as young as 2 years old!).
Grapes - Touriga Nacional, Touriga Franca, Tinta Roriz.
Terroir - schist soil, Mediterranean climate (low yearly rainfall and dry, hot summers), grade A classified vineyards.
Winemaking - hand-picked, estate-grown grapes undergo pre-fermentation line-up maceration with foot-treading in traditional lagares for 2 days followed by 2 days of temperature-controlled fermentation. After half the grapes' natural sugar is consumed by native yeasts (because Port wine grapes sit on the vine longer than still wine grapes, they accumulate more sugar and native yeasts that don't need commercial yeasts' help in fermentation!) we stop fermentation via fortification with grape brandy. The various harvests are aged 3 to 4 years in neutral, French oak, 7000 liter (1850 gallon) foudres before blending.
Annual Production - 6,000 bottles
Alcohol - 19.5%
See - deep plum ruby with red highlights.
Smell - red fruits (forest strawberry and raspberry) and black cherries with a hint of orange peel.
Sip - generous with good volume and soft, but present tannins; dark red fruit with orange zest; long and persistent finish.
Enjoy - now or within 5 years, cool (15°C/60°F), with cheese (aged cheddar), preserves (orange peel marmalade), chocolate (dark with red fruits) and red fruit desserts (cherry, plum or red berry pie).