Quinta Do Vale Meao Port Vintage 2013

Winemaking:
The grapes pass through a quality control before being crushed, in order to avoid mainly raisins, and in some varieties possible Botrytis problems. After being crushed, the grapes are cooled down and periodically trodden by foot in granite "lagares" until the sugar contents of the must reaches the required level. This process lasts in average for three days. The must is then racked to the storage vats and wine brandy is added to stop fermentation.

Grape Varieties:
Touriga Franca, Touriga Nacional, Tinta Barroca, Tinta Roriz, Sousão

Tasting Notes:
A deeply colored wine, with a powerful attack, full of intensity where one easily can find fresh fruity notes. It is very well structured so we believe it will age beautifully.

Store and Serve Advices:
Should be opened two hours before serving and decanted. Serve between 17º and 18º C. Store the bottle on its side, in a cool, dry and dark place.

Food Pairing:
Vintage Ports are after meal drinks. Take them with cheese like Stilton or Gorgonzola. But you can also incorporate them into a meal, combining for instance a Steak au Poivre with a young Vintage.