Discover the Vallegre wine brands
Costa do Pombal
From the vine to the glass
PAIRINGS AND PORT
Full Bodied, Complex, Persistent
Touriga Nacional, Tinta Roriz , Touriga Franca, Sousão
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 transported in small boxes. All the grapes are from a single harvest so winemaking is processed 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 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 2nd and 3rd year. If stored under ideal conditions, it has a bottle ageing potential of 30 years.
It can be consumed right away if you appreciate the potency of the fruit, but it also has enormous potential for ageing in the bottle. It is best served with strong cheeses, such as Portuguese Serra and Azeitão cheeses, Stilton, Roquefort and Danish Blue. It can also be served after the meal, with pastries and chocolates as well as with cigars. Unfiltered wine. Once opened, to be consumed on the same day, like any great wine for ageing. After decanting, 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.
Keep bottle lying down at a constant temperature and protected from strong light. Over the years in the bottle wines create natural deposits so they need to be carefully opened and decanted before serving. The wine must be immediately consumed when the bottle is opened.
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