Fortified, or liqueur wines, are one of the most noble and fascinating types of wine. All over the world there are different versions, all of which have in common the fact that they are produced through the practice of fortification, i.e. the addition of alcohol, must or mistelle with the aim of blocking fermentation, increasing the alcohol content and giving an exuberance of aromas and structure. Their origin lies in the times of the great routes, when English and Spanish traders fortified wine to preserve it during long journeys. This gave rise to the great expressions we know today: from Sicilian Marsala to Madeira, both characterised by aromatic notes due to oxidation, to the deep and intense expressions of Port and Sherry. For each of these types, there are numerous variations, from dry to sweet, always distinguished by that great aromatic complexity that has made them extraordinarily famous and loved throughout the world.
Fortified wine produced in the north of Portugal, on the banks of the Douro. It is made with traditional grapes for the production of port, then left to age in wooden barrels for 4-6 years without being filtered. The palate is dry, complex and harmonious and offers hints of ripe fruit, violet and spicy aromas
Fortified wine from the province of Douro, complex and elegant. Meditation product, it goes well with cheeses of various kinds and bitter chocolate. You can let it age over 20 years. It is recommended to decant it to remove sediment
- 1 Riedel Vinum Set 2 Glasses Porto
- 1 Porto Ruby Sandeman