Winemaking of Porto Calem Harvest 1999: Handpicked at their optimal ripeness, the grapes are destemmed, crushed, and vinified through a process based on careful maceration to extract color, tannins, and aromas from the skins, complemented by continuous pumping over during fermentation. This takes place in stone troughs, at a controlled temperature between 28-30ºC, until the desired Baumé degree is reached. At this stage, grape spirit (fortification) is added, resulting in a fortified wine.
Producer: Calem
Year: 1999
Capacity: 0.75
Alcohol content: 20
Region: Douro
Grape varieties: Tinta Barroca, Tinta Roriz, Touriga Franca, Touriga Nacional
Red with brownish tinges
Complex and velvety on the palate, with an intensity that surprises and lingers through the endless finish
Aromas of dried fruits, balanced by the exotic touch of spices and pleasant presence of wood
Valoraciones
No hay valoraciones aún.