Discover the Vallegre wine brands
Costa do Pombal
From the vine to the glass
PAIRINGS AND PORT
Elegant, Complex and Fresh.
Touriga Nacional, Touriga Franca, Tinta Roriz, Sousão, Tinto Cão
These vineyards from the sub-regions of Baixo Corgo and Cima Corgo are planted on old vines and on platforms with different sun exposures and altitudes.
The grapes are hand picked and placed in small transport boxes. All the grapes are from a single harvest and winemaking is according to the traditional method for Port. After partial destemming, the grapes are crushed in stone tanks by foot. Fermentation of the must takes place under controlled temperature and permanently monitored by the oenology team. It is stopped by the addition of brandy. This wine, as it is produced, has great ageing potential.
Ageing in large wooden casks, can be bottled between the 4th and 6th year. If stored under ideal conditions, it has a bottle ageing potential of 20 years.
It can be consumed right away if you appreciate the potency of the fruit, but it also has potential for ageing in the bottle. Excellent combined with various types of cheese and desserts based on chocolate, cream, and coffee, as well as fresh fruits, and red and wild fruit, plum and passion fruit tarts. It also combines perfectly with ham, smoked ham and various smoked sausages. Once opened, it should be consumed in a few days, because despite its brief maturation in wood the oxygenation was greatly reduced. Thus, once open and decanted, if necessary, the wine will open up and reach its peak, and then gradually lose the freshness and significantly alter the tasting notes. It should be consumed between 14°C and 16°C.
This is a traditional "unfiltered" LBV and it was neither stabilised by cold nor filtered. The stopper is of the cylindrical type, natural cork, like that of a Vintage Port. Keep bottle horizontal at a constant temperature and protected from strong light. With the passing of the years, it is natural to create some deposit in the bottle and so it should be carefully opened and decanted before serving.
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