HARVEST YEAR In 2011, the grape maturations were remarkable. It was an early harvest, especially in the vineyards close to the river, where the phenolics, sugars and aromatic compounds matured around two weeks before usual. One of the best years in living memory in the Douro, which resulted in musts with high sugar contents combined with excellent acidity.VINIFICATION | AGEING TASTING With a golden-orange hue, it presents a sophisticated aroma, featuring elegantly combined notes of honey, vanilla, stone fruit, and tangerine. On the palate, there's a pronounced presence of molasses, enveloped in spices and apricot. The finish is balanced, intense, and exhibits excellent acidity. Ideal as an aperitif, pairs well with "foie gras", and desserts such as "crème brûlée", apple tart, or almond tart. Should be served at a temperature between 12ºC and 14ºC to reveal its full elegance. HOW TO SERVE After destemming, the grapes are crushed and pressed. Fermentation happens after decantation, with no contact with the grape skins. The fermentation process is stopped at the perfect time, following the traditional method of making Port wine, which includes stopping fermentation by adding brandy. Then, the wine ages for a long time in wooden barrels, giving it complex aromas and flavors. These are wines from a single harvest, showing the unique character of the year. Aging in barrels continues until bottling, with the date shown on the back label.