1 BOTTLE X 75cl. 

TYPE Port

PRODUCTION AREA Douro

RAW MATERIAL Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz and others

DISTILLATION The grapes are trampled and the juices placed in large wooden vats

VARIETY Touriga Nacional, Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz.

AGE OF VINES Over 60 years.

VINIFICATION The grapes are trampled and the juices placed in large wooden vats

COLOR Brick red. with orange shades

BOUQUET Intense aromas of fruit on the nose, in particular dried apricots

PAIRINGS Exceptional with dried fruit, dehydrated fruit, sweets with sponge base, cakes with dried fruit, coffee and vanilla If fresh it can be used as an aperitif

TASTE On the palate it reveals the same scents perceived with the sense of smell. On the finish it is possible to perceive the hazelnut

TASTING NOTES When there is an indication of age in the Porto Tawny, it means that the Port was obtained by blending different wines, whose average age corresponds to that shown on the label. For the production of Porto Tawny 20 Years Old different harvests have been used; contains up to 50 different wines that are between 10 and 50 years old. The result is a port wine whose average age is 20 years. The vinification takes place through a long maceration on the skins and a fermentation at high temperatures, thus giving an excellent structure. The long aging in small oak barrels with a capacity of 550 liters (Pipas) gives life to this refined fortified red wine, with a complex structure and a facet of tasty warm notes, on the palate it is full-bodied, velvety and persistent. Optimal!

DESCRIPTION Independent family business since 1842. Niepoort's mission is to maintain its positioning as a niche manufacturer, giving continuity to its production and combining centuries-old tradition with innovation. The importance given to the need to interpret soils, climates and vines has led Niepoort on the path of biodynamics, in order to find the right balance between biodiversity and the least invasive intervention possible.

AGING For at least 20 years in small and old oak barrels