- Uusi
Quinta de La Rosa Vintage 2009 Port Wine
All ports at Quinta de la Rosa are made in the ‘house style’ namely slightly drier without any cloying sweetness that is often associated with ports. As in their wines, they search for balance, harmony and equilibrium from their vineyards and they try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well defined wines without too much extraction and tannin
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All ports at Quinta de la Rosa are made in the ‘house style’ namely slightly drier without any cloying sweetness that is often associated with ports. As in their wines, they search for balance, harmony and equilibrium from their vineyards and they try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well defined wines without too much extraction and tannin
Qlrvt2657
12 Tuotteet
Lisätiedot
- Alue
- Douro
- Tasting muistiinpanoja
- Finely balanced, big rich, ripe port with freshness, equilibrium and elegance and a long, lingering finish
- Nauti
- As a digestif with cheese, chocolates or on its own
- Pullon koko
- White meats, pastas dishes and grilled seafood
- Country
- Portugal
- Tyyppi
- Fortified
- Vuosi
- 2009
- Paino
- 1.5
- Cast
- Touriga Nacional, Touriga Franca, Souzão and Tinta Roriz
- Alkoholi
- 20%
- Vinkkejä
- The port was trodden by foot in granite lagares for three to four days with temperature control. Before doing this, we pulled off some free run juice (to make into Rosé) giving extra concentration to the final port
- Täydellinen happamuus
- 4,99 g/dm3
- Viininvalmistaja
- Jorge Moreira
- Ikääntyminen
- 18 months in wooden oak 25 pipe tonels
- Ph Ph Ph
- 3,5
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All ports at Quinta de la Rosa are made in the ‘house style’ namely slightly drier without any cloying sweetness that is often associated with ports. As in their wines, they search for balance, harmony and equilibrium from their vineyards and they try to enable the grapes to express themselves in the bottle. The La Rosa style is to make well defined wines without too much extraction and tannin
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