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Dow’s Colheita 2007 Tawny
35,31 €
Amber color. Aroma of toasted almonds with notes of honey, vanilla and candied orange peel, with nuances of tobacco. Velvety in the mouth, with fresh notes of orange peel and a very long finish. Contains sulfites.
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Dark color fading to red to the edges of the glass. Suggestions of smoked wood and dark fruit. Good tear on the glass. Refreshing on the tip of the tongue. A little hot on the alate, a little acidity. Raisins, caramel and a little vanilla. strong long aftertaste with plenty of tannins. Contains sulfites.
Barão de Vilar Colheita 1962 Tawny
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Dark color fading to red to the edges of the glass. Suggestions of smoked wood and dark fruit. Good tear on the glass. Refreshing on the tip of the tongue. A little hot on the alate, a little acidity. Raisins, caramel and a little vanilla. strong long aftertaste with plenty of tannins. Contains sulfites.
Kopke Colheita 1978 Tawny
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Harvested by hand at their optimum point, the grapes are destemmed, crushed and vinified according to a process based on careful maceration with extraction of color, tannins and aromas from the films, complemented by permanent reassembly during fermentation. This takes place in mills, at a controlled temperature between 28-30ºC, until reaching the desired Baumé degree. At this stage, the wine brandy (benefit) is added, giving rise to a fortified wine. High quality wine from a single harvest. It ages in wood for variable periods of time, never less than 7 years. Brick color, becoming amber in the halo. Seductive nose of spices, with notes of dried fruits accentuating the enveloping bouquet. In the mouth it is harmonious, unctuous, with a wonderful structure. A fabulous Harvest that oozes elegance and distinction. Complex and persistent finish. Contains sulfites.
Vista Alegre Colheita 1997 Tawny
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From Quinta da Vista Alegre, Cima Corgo, vines over 80 years old, planted on old platforms, with a predominant southern exposure. The grapes from a single harvest are harvested manually and transported in small boxes and vinified according to the traditional Porto method. After partial destemming, the grapes are crushed on foot in stone tanks. The fermentation of the must takes place at a controlled temperature and is interrupted by the addition of brandy. This wine, as it is produced, has great aging potential. Wine from a single harvest, aged in oak casks for a minimum period of 7 years. It should be served at a temperature between 10°C and 12°C. Keep the bottle at a constant temperature and protected from strong light. Preferably consume within 6 to 8 weeks after opening. Contains sulfites.