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
This Colheita has a brick color with reddish nuances. On the nose, notes of black plum appear in the foreground with spicy notes of cinnamon and anise. On the palate, fresh fruit is present, its joviality combined with notes of dried figs and hazelnuts create an irreverent matrix that seduces with each sip. A wine full of grit and intense that ends long.
Endnotes
Region: Douro
Country: Portugal
Producer: Kopke
Winemaker: Carlos Alves
Grape Varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca.
pH: 3.4
Total Acidity: 4.3 g/l
Reducing Sugars: 97 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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