Porto Quinta da Gaivosa LBV

Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of color, tannins and aromas of the grape skin, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé. At this phase wine brandy is added, originating a fortified wine.

Four years in oak casks.

This is an excellent wine to serve with chocolate desserts and dried fruits at a temperature of 16-18 ºC.