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Cockburn’s 10 Anos Tawny
16,11 €
It has a red color with golden highlights. On the nose, attractive fruity aromas are combined with caramel, toffee and honey. On the palate, it is balanced with delicious notes of dried fruits, mainly hazelnuts and almonds, finished in an elegant and velvety style. Contains sulfites.
Only 2 left in stock
SKU:
COCKBURN10A
Categories: Porto, 10/20/30/40/50 Years
Additional information
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When exquisite Port wines are aged in seasoned oak barrels for several years, they gradually lose their original deep purple color, acquiring the delicate amber hue known as tawny. In this process, the fruity simplicity of young Port gives way to a wide range of subtle and smooth flavors, such as licorice, nuts, honey, figs, vanilla, spices and refined oak.
Ports with an indication of age are the result of blends over several years, developing a refined flavor through aging in selected oak barrels, which confer the maturity and character characteristic of old tawnies. The careful selection made by the cellar master guarantees the ideal integration of each blend. Older ports provide complexity and maturity, while younger ports provide vigor and freshness. The result is an aged Tawny, with the average age indicated on the label.
Sandeman 20 Years Tawny
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They are chosen for aging in wooden barrels, which concentrate their fruit and flavor. The color matures from deep ruby to amber, producing a rare and delicious Tawny. Maturity and fruit are harmoniously balanced, creating the perfect conclusion to a meal and the inspiration for good conversation. A rich and elegant combination of flavors - dried apricots, honey, nuts, spices, vanilla - creates an infinitely complex wine that smoothly unfolds and develops in the mouth. Sandeman Port Tawny 20 Years Old is produced using the traditional Port Wine method. The hand-picked grapes are subjected to stem removal and crushing before fermentation, temperature, with maceration of the skin, in order to extract the best components. The addition of wine to the alcohol at the ideal moment establishes the balance between the body of the wine and the bouquet. This moment is chosen by the winemaker after strict control of the fermentation temperatures and densities, the second depends on the variety of vine, the maturation stage and the required final sweetness. The bottle must be kept upright, protected from light and humidity, at a constant temperature of 16ºC-18ºC .
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Alcoholic fermentation interrupted by the addition of brandy, a lot aged in wood about 30 Years until bottled. Wine with fine tertiary aromas and well achieved already with a superb touch of vanilla and where aromas of spices such as nutmeg and peppers are present. In the mouth we see all these predicates confirmed together with a powerful retronasal attack and a very prolonged end of mouth. Contains sulfites.
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Cálem 20 Anos Tawny
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Harvested by hand at their optimum, the grapes are de-stemmed, crushed and vinified according to a process that is based on a careful maceration with color extraction, tannins and flavors of the films, complemented by permanent reruns during fermentation. This takes place in mills, at a controlled temperature between 28-30ºC, until reaching the desired Baumé degree. At this stage, wine spirits (benefit) are added, giving rise to a fortified wine. High quality wine, obtained by stocking wines from harvests of several years, in order to acquire a complementarity of organoleptic characteristics typical of this old tawny style. The 20 Years Tawny Cauldron is a wine that reflects the art of the lot, and results from the careful combination of aged wines in oak casks, with an average age of 20 years. Brown color with greenish reflections. Concentrated nose, voluptuous, where the woody aromas predominate, notes of honey and delicate nuances of spices. On the palate it is magnificently structured, with firm and polished tannins. Soft, sweet texture with excellent persistence and a very spicy finish. Contains sulfites.
Warre’s Otima 10 Anos Tawny
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Rich tawny color with an excellent nutty aroma and notes of ripe fruit. In the mouth it is light, delicate and rounded, with notes of nuts and a long and elegant finish. The OREMA 10 years of Warre's, has a natural fermentation between 24 and 28ºC. Once the must has fermented to the desired degree of sweetness (usually within 48 hours), the fortification is made with 77% v / v grape brandy (usually 80% must / 20% brandy). Contains sulfites.