Vinification
Harvested by hand at their optimum point, the grapes are destemmed, crushed and vinified according to a process that is based on a careful maceration with extraction of color, tannins and aromas from the skins, complemented by permanent pumping over during fermentation. This takes place in lagares, at a controlled temperature between 28-30ºC, until it reaches 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, and is then bottled according to market requests.
Tasting Notes
Brick in color, this Colheita expresses aromatic notes of caramelized fruit, dried fruits, and spices that reveal themselves due to the aging time in wood. On the palate, it is a harmonious wine, which combines acidity and sweetness in a remarkable and balanced way. Flavor of dried fruits, coffee, and delicate notes of spices, make this wine velvety and intense.
Endnotes
Region: Douro
Country: Portugal
Producer: Kopke
Winemaker: Carlos Alves
Grape Varieties: 25% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz, 25% Tinta Barroca.
pH: 3.5
Total Acidity: 4.6 g/l
Reducing Sugars: 100 g/l
Service Temperature: between 14 and 16ºC
Pairing: Combined with desserts based on caramel, nuts and spices, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulee and medium intensity cheeses
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