(2011 Vintage) Gentle crushing and partial de-stemming of the perfectly ripened fruit was followed by a very intense period of maceration with the alcoholic fermentation. To achieve the optimum skin extraction that delivers the colour, flavour, tannin components for a Vintage Porto, the grapes were pressed in the granite "lagares" at controlled temperatures of 28ºC. During this phase the temperature, fermentation and density of each grape variety, allowing for individual ripeness and sugar levels, were carefully monitored to determine the addition of the aguardente (neutral grape alcohol at 77%) to arrest fermentation and fortify the wine.
Robert Parker(2011 Vintage) Rating: 94/100 - As reviewed by Robert Parker on 06/21/2014
Wine Spectator(2011 Vintage) Rating: 97/100 - As reviewed by Wine Spectator on 12/11/2013