The vineyard is disposed along the slopes on horizontal levels and, more recently, they are planted along the lines of the greatest slopes, so called “Vinha ao Alto” (vertically planted vines).
Soil - Schist greywacke ante-Ordovician, with some inclusions of a geological formation of granitic involving nature.
Height - Up to 600 meters.
The producing process includes stopping the fermentation of the must by adding grape brandy (benefit or fortification), the blending of wines and the ageing. The fermentation in stainless steel vats with pellicle maceration and pump over to the temperature of 28-30ºC, until reaching the desired Bé, adding grape brandy at this phase. It is a high quality wine obtained by the blending of different matured wines.
Bright garnet colour with orange reflexes. Large and perfumed nose with an intense bouquet of dried fruits, spices, notes of caramel and a roasting touch. In the mouth it is full-bodied, unctuous and complex but, simultaneously, reveals a notable elegance extended in the persistent finish.
The wine should be stored in a fresh, dry and dark place, without temperature variations. The bottle must remain up-right. As a natural product, the Port Wine is subject to create deposit when ageing. To guarantee the plenitude of his quality, this wine can be kept in the bottle up to 3 years and, once opened, should be consumed within 1 year. Ideal to be served with cakes and dried fruits at a temperature between 12º and 14ºC.