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Port White
White Port is not only complex and nuanced, but when paired with sushi or alongside a tray of hard cheese, olives, and charcuterie, it’s delicious! Alternatively, enjoy it as an aperitif with a generous splash in a tumbler, followed by cold tonic with plenty of ice, fresh mint sprigs and a lemon slice. On stifling hot summer days in the Douro Valley, it’s pure heaven!
View MoreWhite ports account for very small percentage of the total Port production. It’s a rare wine made of grapes which can survive and thrive in the continental climate of Douro Valley. Unlike any other wine regions of Portugal, Douro is protected from Atlantic influence by a range of mountains. It’s there, in Upper Douro, where surrounded by spectacular landscape matures Rabigato, responsible for acidity in sweet ports, Malvasia Fina responsible for sweetness and Donzelinho branco which gives subtle perfume in our blend.
| Wine Region | Douro |
|---|---|
| Grapes | Malvasia Fina (30%), Rabigato (30%), Donzelinho Branco (20%) and Codega (10%) |
| Climate | Continental |
| Soil | Schist |
| Viticulture | Royal single cordon, 3000 to 6000 plants per hectare. 15 to 35 years old vineyards |
| Harvest | Second week of October, hand harvest, 16% potential alcohol |
| Wine Making Technique | 3 days cold fermentation follow by 3 days fermentation at 18ºC. Fermentation stopped by adding brandy at 7% alc. |
| Oak Influence | Aged 3 years in old 20 000 litters wooden casks |
| Fining Material | Veg. Protein |
| Tasting notes | The rich gold color gives a clue to the mellowed intensity of flavour, with delicious, stand-out notes of orange peel. Serve chilled, on its own, or as a refreshing cocktail, mixed with tonic, a slice of cucumber and a mint leaf. |
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