Description
Taste history with the oldest Port Wine House
When we recover years of history, we recreate another story: the approximate average age determines the age at which these Kopke wines are catalogued.
Winemaking
Fermentation in stainless steel vats with skin maceration and pumping over at temperatures between 16-18ºC, aimed at producing whites full of color and structure, with enough phenolic compounds to withstand prolonged aging in wood. Fermentation is interrupted by the addition of brandy (benefit), resulting in a fortified wine. High quality wine, obtained by blending wines from harvests from different years, in order to acquire a complementarity of organoleptic characteristics typical of this style of white age. It ages in wood for variable periods of time, in which the age mentioned on the label corresponds to the approximate average of the ages of the different wines participating in the batch and expresses the character of the wine in terms of the characteristics conferred by aging in cask.
Tasting Notes
Vibrant yellow color. Nose of pleasant depth and richness, with notes of walnut and dried figs to fine tune the authenticity of the style. Delicate, complex and silky on the palate, balancing the acidity. Powerful and persistent finish.
Recommendations
It goes wonderfully with rich starters such as foie-gras, salted vol-ao-vents, gratinated scallops or mushroom risotto. Despite its age, it shows remarkable freshness, making it the ideal choice to savor a caramelized crème brulée, a crispy cream crepe or a spicy apple crumble. Serve at a temperature between 8 and 10ºC.
The wine must be stored in a cool and dry place, sheltered from light and temperature fluctuations and the bottle must remain in an upright position. As a natural product, Port Wine is subject to deposits with age. Once the bottle is opened, it is recommended to consume it within 2 to 4 months.
