Winery: Alves de Sousa
Grapes: Malvasia fina, Viosinho, Gouveio, ...
Region: Douro e Porto
Food pairing: Blue cheese (Roquefort, Stilton), apple or apricot desserts.
Winemaking/Vinification: Vinified like a red Port, fermenting with the skins for 3 to 4 days, to extract more
flavours and complexity. The fermentation was stopped close to its middle (earlier than most White Ports) with the addition of “Aguardente” (wine spirit) 77% V/V.
Reviews and Awards: Producer of the year in Portugal in 2006 & 1999 (“Revista de Vinhos” – Portug. Wine Magazine); Gold Medal (Portugal Wine Trophy); 2 Silver Medals (Challenge Intern. du Vin; Conc.Mond.Bruxelles)
Tasting Notes: Amber colour. Very complex, with herbs, spices, dry orange peel, maple syrup and
almonds. Full bodied and refined by the aging, gathering nuances of marmalade, caramel and nuts.