Winemaking Process: The vinification was in granite treading tanks (lagares), using traditional treading and part in stainless steel tanks. Grapes were picked with 13º or 14º alcohol graduation. The fermentation was interrupted by the addition of grape spirit (brandy) giving the wine its 19,3 % alcohol by volume and Baumé 3º. These wines suffer to the first winter in cubas inox outside so that with the natural cold of the winter the wine suffers a natural process from decantation. In the following Spring they are transferred to large barrels wooden, where they pass the next 2-3 years. During this period they are oxidated in order to promote the development of complex aromas. Later they are transferred to different barrils of 550 litters (pipas) where continue its aging. In these pipas they suffer an micron-oxidation during which they develop complex aromas that vary depending on the pipe and the wine.
Tasting notes: This wine has a deep tawny hue, and with a aroma characterized of dry fruits but also noticeable in its floral and ripe fruit aromas (some orange flower). It have a delicate style, balancing freshness and dryness. There is good acidity and lightness, finishing with almost bashful sweetness.
Recommendations: This Porto 10 Years is wonderful after meal with a temperature between 18 and 19ºC serve with a dry fruit tarts, caramel or even with a ice cream of chocolate. Also goes very well when served slightly chilled, with various rich starters, including foie-gras.
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