Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added 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.
Product Details
1040766
Data sheet
País/Região
COLHEITA
Grau
20
Colheita/Idade
2014
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Amber in color with golden and orange tones. On the nose, the first impression is reminiscent of rose petals in harmony with nuances of herbs and spices, delicately preserved.
It is a smooth, beautifully structured, and well-paced Speyside malt with a rich texture and a balance of sweet fruit, dark chocolate, toffee, and spice.
The Whiskey undergoes a first maturation period of 3 years in ex-bourbon barrels, after which it is transferred to a first filling, in Casco Português Raro, recently emptied, for extra maturation for a certain number of years.