Blue cheese

The grapes for the Vintage Port come from a selected vineyard. The almost overripe grapes are harvested last, at a time when the remaining grapes are already in the fermentation phase. As is usual for port wine, the grapes are trampled for 3-4 days in the traditional lagares before fermentation and for another 2-3 days during fermentation. Fermentation is stopped with brandy. Pressing in the traditional basket press. The maturation phase takes place in wooden barrels.

Allergy information: Contains sulfites