Kopke Colheita Port 2007 75cl

Kopke Colheita 2007 Port

• Aromas of ageing in wood stand out on the nose, as well as dried fruit, spice and notes of fruit in syrup
• In the mouth it is fine and sophisticated, revealing excellent volume, exuberant tannins and perfect acidity
• A long and appealing finish

Chilling Kopke colheita port 2007 before serving, reveals all its finesse and sophistication. Especially when drinking with desserts made with caramel, dried fruit and spice. Such as caramel fondant with apple and ginger jelly, tarte tatin, creme brulee and medium-strength cheeses. Best served at a temperature between 12 and 14°C.

Store the wine in a cool and dry place, sheltering from light and temperature fluctuations. Keep the bottle in an upright position. Over time, it is natural that sediment will form at the bottom of a bottle of port wine. To assure its full quality and flavour, it should be stored in bottle for as little time as possible, and should be drunk soon after purchase.

Picking the grapes by hand at the optimum time, following with destemming, crushing and converting into wine. Using a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation.

This takes place in vats at a temperature between 28-30°C until it reaches the right degree of sweetness. Introducing grape brandy to create the final fortified wine. A wine of high quality, made from one single harvest. A colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. It is then bottled and sold according to the demands of the market.