Porto Messias Colheita 63

Winemaking Process: Partial de-stemming and controlled fermentation at 24/28º.C., when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy (77%), followed by a minimum maturation period of seven years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

Tasting Notes: An intense, refined and very complex Port, combining notes of dried fruit (almonds, hazelnuts) with hints of balsamic and

spices. Vigorous but very elegant, with remarkable freshness defining an endless aftertaste.