Ferreira Vintages are unique and exceptional Portos, at the pinnacle of excellence. With over 250 years of this
tradition for excellence, Ferreira has one of the Porto sector's top cellars for vintage Portos, with wines dating back to
1815 and serves as a benchmark for the industry. Vintage Portos are exceptional wines from a single extraordinary
year, selected for their huge potential for bottle ageing
Ferreira Port Vintage 2016
Ferreira Port Vintage 2016
Portugal
/ Douro
2016
Grape
- Touriga Franca (45%)
- Touriga Nacional (40%)
- Tinta Roriz (10%)
Region
Douro
Volume
75clcl
Country
Portugal
Alcoholic strength
20%
| Seal type: Cork | Volume: 75cl |
| Family: Fortified Wine | Type: Port |
| VARIETY: Blend | Producer: Sogrape |
| Brand: Ferreira | Country: Portugal |
| Region: Douro | Alcoholic strength: 20% |
| Maturation: After the harvest, the wine remained in the Douro, where it was subject to its first racking during the winter. The following spring, it was transferred to Vila Nova de Gaia, where began the traditional aging process for Porto Wines in oak casks. During this period, the wines were subject to racking, analysis and testing to monitor the aging process. The final lot was obtained only further to rigorous selection of the wines, only those of the highest quality being used | Consumption temperature: 16-18º |
| Harvest year: 2016 | Allergens: Sulphites |
| Enólogo: Luis Sottomayor | Tone: This Vintage shows an intense, almost black colour |
| Tasting Notes - Aroma: The aroma reveals great complexity and intensity with dried black fruits, such as plums and figs. This wine reveals balsamic notes of heather as well as hints of liquorice, cocoa and chocolate, thanks to its excellent maturation | Tasting Notes - Palate: Dense on the palate, with great volume, it has a well-integrated acidity that frames notes of milk chocolate and sour cherry. It's finish is one of great length, freshness and balance in the true Ferreira style |
| Vintage / Winemaking: Vinified from selected grapes originating from Quinta do Caêdo and Quinta do Porto. The grapes were hand-picked at the optimum stage of ripening and were vinified in accordance Porto winemaking's traditional practices. Gentle crushing and partial de-stemming of the perfectly ripened fruit was followed by a very intense period of maceration during the alcoholic fermentation. To achieve the optimum skin extraction that delivers the colour, flavour, tannin components for a Vintage Porto Wine, the grapes were pressed in the granite lagares at controlled temperatures of 28ºC |
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