Ruby Porto

Winemaking Information

The fruit is hand-harvested, partly destemmed and fermented in lagar and tank. Fermentation is muted with 77% ABV grape brandy. The wine is aged in a variety of tonel and balseiro, the names for tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. It finishes at a modest 19.5% alcohol and 70 grams per liter of residual sugar, in other words considerably drier and more vinous than most Ruby Ports. The average age in bottle is two to three years.
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered