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Dow’s Quinta da Senhora da Ribeira Vintage 2013 Ruby
60,15 €
The Vintage Port of Senhora da Ribeira is one of the best in the Douro and complements those of Bomfim in the composition of the classic Dow Vintage Ports. The colors of the musts in the fermentation tanks are always purple and the old vines add even more intensity to the wine. Wine with powerful flavors of wild red fruits, notes of dark chocolate, balanced by complex, attractive and spicy tannins. Contains sulfites.
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Niepoort Vintage 2005 Ruby
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In 2005 the harvest had very hot and also very humid days. The production was high but with small berries that have concentrated the tannins and colour. Overripe and dry grapes were taken out to reassure the finesse of the wine. Vinha da Pisca (very old vineyard) with notes of coffee and black berries gave the final blend the desired freshness.
Niepoort Vintage 2005 is fine, elegant, mineral but not balsamic, the floral and fruity character are enhanced. Delicate, assertive flavor with tannins, rich although not excessive and with a long finish. It is a robust wine although very elegant. Wine with a very fine and delicate aroma, with floral and fruity components in the spotlight. In the mouth, it is tannic but fine. Rich but not excessive and with a long spicy aftertaste.
Perfect with “Queijo da Serra”, a Stilton or other blue cheeses. Egg based desserts with “Pão de Ló” (Portuguese sponge based cake).
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Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), later aging in oak wood, in the warehouses in Vila Nova de Gaia until it is bottled, between the 2nd and 3rd year, after approval. Amber colored wine, on the nose it presents complex aromas with hints of spices and hazelnuts, in the mouth it is a delicate wine with an interesting retronasal attack accompanied by a pleasant and persistent finish.
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Delaforce Vintage 2011 Ruby
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Dark, opaque, almost black in color. Once the grapes have been crushed, the fermentation begins to convert the natural sugar from the grape juice into alcohol. At this time, the grape peels should be constantly submerged in the fermentation wine so that they release the natural substances that give the wine its structure, color and flavor. Contains sulfites.