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DACOSTA Ruby
  • da-costa-ruby

DACOSTA Ruby

Wine Type

Fortified
Port

classification

DO Porto
Ruby

Region

Douro

Grape varieties

Tinta Barroca
Tinta Roriz
Tinto Cão
Touriga Franca

Type of Soil

Schist greywacke ante-Ordovician, with some inclusions of a geological formation of granitic involving nature.

Producer

Sogevinus

Vinification

The fermentation takes place in stainless-steel vats with skin maceration at the temperature of 28ºC, for three or four days. When is reached the desired sweetness the fermentation is stopped by adding wine brandy (benefit or fortification) to the must. This wine is obtained  by different matured wines blending.

Aging

Minimum aging of three years in stainless-steel and wood casks.

date of bottling

2013

Alcohol (% by Vol.)

20.0

Total acidity (g/L tartaric acid)

4.1

pH

3.6

appearance

Clear

color

Intense ruby

Aroma

dark chocolate
rich and complex
Aroma
wild berries

palate

Complex
Long and harmonious aftertaste
Well-structured

Serving suggestions

Ideal to be served with fruit desserts at a temperature between 12 ºC and 14 ºC.

storage

Keep the bottle in a dry, cool place, in an upright position and away from light.