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body and acid to hold their own no matter the occasion
mealy savouriness with fruitlets of cherry and strawberry combining on the palate
The must is partially fermented in old wine barrels
pure wine graced with good energy and grip in its bright fruit and long
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Quinta do Vale Meão Vintage Port 2018 turkey-flat body and acid to holdThe 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.
