Whilst the majority of Port is now made with modern methods using state-of-the-art vinification technology, a small proportion is still produced by the time-honoured method of treading. In either system, fermentations are relatively short (two to three days) because Port is a fortified wine. Fortification, which involves the addition of natural grape spirit to the fermenting juice, intentionally interrupts the fermentation process at a point when approximately half of the grapes’ natural sugar has been converted into alcohol. This accounts for Port’s characteristic rich, luscious style and also contributes to the wine’s considerable ageing potential. Given the short fermentation cycle it is crucial to extract as much flavour, colour and tannins as possible from the grape skins.
Full-bodied and fruity, intense ruby colour. On the nose dominate the aromas of red fruits and black fruits. On the palate the wine is balanced, intensely fruity, dominated by notes of wild berries and spices, particularly pepper.
Store and Serve Advices:
Serving temperature at 15ºC to 16 ºC
The Dow `s Finest Book goes very well all types of hard cheeses, as well as chocolate-based desserts. When it is bottled, has completed the aging process and is ready to drink and does not require decanting.
Reviews and Awards:
. 16,5 points in Jancis Robinson;
. Gold medal The Dallas Wine Competition 2008;
. Commended Decanter World Wine Awards 2006.