Weight | 1,5 kg |
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Year | |
Castes |
Sousão, Tinta Roriz, Tinto Cão, Touriga Franca, Touriga Nacional |
Color | |
Country of origin | |
Producer | |
Region | |
Sulphites | |
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Volume |
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Quinta do Noval Vintage 2019 Ruby
88,50 €
The wine ages for 18 months in oak casks, in the Quinta’s climatized warehouses in the Douro demarcated region, before being bottled. obtain the best possible extraction of aromas, color and tannins. They have a pronounced aromatic intensity of ripe red fruits and a remarkable vivacity. The excellent quality of the tannins contributes to well-structured Port wines with a potential for long aging. Contains sulfites.
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Quinta do Vallado Adelaide Vintage 2014 Ruby
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60% mixed old vines (from a vine under control by Quinta do Vallado in the Torto River Valley) and 40% Touriga Nacional from Quinta do Vallado. The grapes (50% of them with stems) were fermented during 4 days in presses with footfoot periodic. The wine aged for 20 months in stainless steel tanks. Deep and strong nose, with intense aromas of dark fruits. full bodied with ripe and smooth tannins. Excellent structure and complexity, with very long finish. Contains sulfites.
Dow’s Vintage 2016 Ruby
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Dow's Port is owned by the Symington family, which gas a tradition of Port making that dates back over centuries. Dow's Ports come from Quinta do Bomfim and Quinta da Senhora da Ribeira: both estates were originally acquired by the company in the 19th century and today they produce some of the greatest wines in the Douro. Store this bottle lying down and decant before serving. Contains sulfites.
Offley Boa Vista Vintage 2011 Ruby
46,60 €
After gentle crushing with partial destemming, a very intense maceration was followed during the period of alcoholic fermentation, with which it was intended to obtain the highest possible extraction of the quality constituents in the films. This maceration is obtained through the steps of traditional granite winches, with controlled temperature at about 28ºC. During this phase not only a strict control of the fermentation temperatures, but also of the density was chosen, thus choosing the ideal moment for the addition of the neutral wine spirit necessary for the stop of fermentation. Very intense, of an almost opaque dark red . Aromatically very rich, the black fruit like plum, the balsamic aromas of resin and cedar, and some floral notes of the "subois", as well as spices such as cloves and nutmeg, stand out on the nose. In the mouth it has an excellent volume, good acidity, lively but well integrated tannins, and notes of black fruit, in particular the plum again, but also cherry. Its end is long and intense. Contains sulfites.