Porto
Port RubyClassic
Vinification Process
Fermented wine with partial deste- mming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.
Tasting Notes
Young character wine, very aromatic with hints of red fruits, and pleasant nish.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,8 g/dm3 Tartaric Acid Residual Sugar Content 96 g/dm3 Preservation Bottle Horizontally Enologist Ana Urbano
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
Temperature
14 / 16ºC