White Port
Field blend of Malvasia fina, Viosinho, Gouveio and Donzelinho.
Skin fermented for a week before fortification with 1 part grape spirit to 3 parts wine. It is then matured for an average of 3 years in 10,000 litre old oak barrels.
Bright apricot and stone fruit flavours, and a vibrant blossom aroma.