This port comes from the best grape vines of the “Région Délimitée du Douro” and is made and bottled according to traditional methods. Harvesting takes place between the beginning of September and the end of October - pressing - fermentation in oak barrels - the must (the later port) undergoes a fermentation process but this process is stopped by adding brandy of 77% vol when the desired sweetness is achieved. Aging of the wine in barrels for 10 years, after which the wine is separated from the sediment and possibly the alcohol content is adjusted.
  
A port wine that is known for its softness, with a taste dominated by nuts and dried fruits, which it owes to its slow maturing in oak barrels.
 Food-Pairing
Perfect with desserts, fruit & (blue) cheese, duck or goose liver with orange or