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Quinta da Gaivosa Porto 20 year old

Quinta da Gaivosa Porto 20 year old

Wine Type

classification

Region

Type of Soil

Producer

Alves de Sousa

Vinification

Once the grapes have been destemmed, the grapes are crushed and pumped into vats where they ferment for 2 to 3 days. During this period the juice is pumped over several times to extract the maximum of color from the skins. The fermentation is stopped by adding wine brandy (77 % by vol.) when is reached the desire sweetness.

Aging

In average 20 Years in old french oak casks.

Alcohol (% by Vol.)

Total acidity (g/L tartaric acid)

5.1

pH

3.6

appearance

color

Serving suggestions

Should be served slightly chilled (15 ºC) It combines well with flavours of figs, almonds and caramel, cheeses, egg desserts and cigars.