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Wine Description
The Story
Hand-harvest at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and aromas of the pellicles, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC, until reaching the desired Baumé. At this phase grape brandy is added (benefit), originating a fortified wine. A wine of an exceptional qua...
Vintage 1963
Declared by all the major Port houses, 1963 was a monumental vintage against which many others are now judged. Power, dimension and real character are all hallmarks of this most memorable vintage. And even after more than 45 years the best wines never fail to impress with their essential three components of fruit, tannin and elegance. 1963s almost always appear to be younger than they really are.