Porto Vintage

The grapes come from 6 ha plus 3 ha of Class A vines in the Gontelho terroir at an altitude of 250 to 300 m; the soil consists of schist. The grapes were harvested in 20-kg crates, partly destemmed and mechanically crushed. Fermentation took place in the Lagar with mechanical plunging and indigenous yeasts; it was stopped with 77% grape spirit. The Port then matured in over 100-year-old tonneaux and balseiros. It was bottled without fining or filtration. The style is described as balanced, elegant and off-dry; the stated figures are 69 g/l sugar and 19,5 % alcohol. A special feature is the numbered bottling of 6.534 bottles, 816 magnums and 1.001 half-bottles on 31 August 2018.