Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao
Grapes come from the company estates of Quinta do Sai„o and Quinta de Zom, with 220 acres and 200 acres, respectively. Grapes are hand cut, harvested in small baskets and delivered to the Quinta to be sorted and crushed without destemming. They are cold macerated for a full day prior to fermentation and then fermented with native yeasts in open top stainless steel vats under temperature control until about half of the grapes’ natural sugar is consumed. At around 100-120 g/l of residual sugar, the fermenting wine is drained off its skins and stems and it is fortified with fine, 150 proof grape brandy from Spain. After the harvest, the wine remains in the adega or winery in the Douro, where is is left to settle until the spring of the following year before it is taken to the lodges at Vila Nova de Gaia, next to Porto and near the Atlantic coast to be matured, blended and bottled. Tawny Port is a selection of aged ports from small oak barrels, blended to obtain the house style and bottled.
Small oak barrel aging has lent the wine a softened mellow texture with an intense complex nose which complements the appealing raisiny fruit.