Kopke Colheita Port 2008 Golden-brown colour, with reddish hues Intense and rich on the nose, with aromas of syrup fruit well-matched with notes of spice and dried fruit On the palate it is delicate, its sweetness perfectly matching its tannins and acidity
Kopke Colheita Port 2008
Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, creme brulee and medium-strength cheeses.
Serve Kopke colheita port 2008 at a temperature between 14 and 16C.
Picking the grapes is by hand at the optimum time. Then destemming, crushing and converting into wine through a process of careful maceration to extract their colour, tannins and aromas.
This takes place in vats (lagares) at a controlled temperature (between 28-30C) until it reaches the right degree of sweetness (baume). At this point, grape brandy is added to create the final fortified wine.
A wine of high quality, made from one single harvest. A colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. Bottling and selling according to the demands of the market.
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