Reference: 1048045
Produtor: Barros
Port Wine Barros Vintage 1999 75Cl.
Dense and appealing ruby color. Mouth long and persistent finish, showing great evolutionary potential.

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Reference: 1048045
Produtor: Barros
Dense and appealing ruby color. Mouth long and persistent finish, showing great evolutionary potential.
Reference: 1011171
Produtor: Quinta Da Boa Esperança
Intense garnet color, complex, aromas of black fruit. Fresh and intense with good structure, a long and persistent finish.
Reference: 1011542
Produtor: Quinta De Santa Teresa
Quinta de Santa Teresa Essência Avesso 2020 is the first edition of this wine. Fermented and aged in barrels. It is a 100% Avesso, semi-dry or “off-dry” wine, with an average residual sugar content very well balanced by acidity.
Reference: 1040596
Produtor: Noval
In exceptional years, lots of wine with extraordinary aging potential are chosen to work their entire lives on hooves.
Reference: 1040241
Produtor: Quinta Da Pacheca
The Pacheca Vintage Port 2000is a wine with a deep ruby red color. In the nose has a great intensity of red fruit.
Reference: 1060008
Produtor: Cepa Velha
Aroma very fruity and floral, with smoked light.
Reference: 1011438
Dark ruby colored wine. Intense and concentrated aroma where chemical notes stand out.
Reference: 1033035
Smoothness, taste of wood transformed in maturing, earth. Medium clear amber color, with medium sting.
Reference: 1042011
Produtor: Rozès
Intense in color and pleasant aroma. With a long and persistent finish. Aromatic complexity and freshness.
Reference: 1040250
Produtor: Noval
Quinta do Noval Vintage Port is characterized by its purity of fruit and a fine and delicate quality.
Reference: 1040209
Produtor: Noval
Monumental, voluptuous wine, with luscious fresh ripe black fruits. Beginning to show delicious open notes of evolution.
Reference: 1065025
Bright, topaz color. Complex, intense with a presence of dry fruits and wood due to the ageing process.
Reference: 1032001
Produtor: Beirão
As a digestive, plain or with ice. Obtained by a process of maceration and double distillation of herbs and spices.