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Porto Quinta da Gaivosa LBV

Porto Quinta da Gaivosa LBV

Wine Type

classification

Region

Grape varieties

Type of Soil

Producer

Alves de Sousa

Vinification

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.

Aging

Four years in oak casks.

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

4.9

pH

3.6

appearance

color

Serving suggestions

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