Van Zellers & Co Porto

Description

Van Zellers & Co This wine is made from more than 25 traditional Douro grape varieties, predominantly Touriga Franca, Touriga Nacional, Tinta Roriz and Tinta Barroca, as well as Rufete, Tinta Amarela, Tinta Francisca and Sousão. The grapes are foot‑pressed before fermentation, together with 10 % of the total spirit that is added to the port at the end. This allows the grapes to macerate at cooler temperatures for a longer period before fermentation. When the must reaches the desired residual sugar level, the spirit is added to stop fermentation. A little extra foot‑pressing ensures good homogenisation of the whole wine and halts fermentation. The mixture of must and brandy stays in the press for an additional two days, with a gentle foot‑pressing twice a day (10 minutes each time). After the transference and pressing, the freshly made port is aged for 36 to 48 months in old oak barrels ranging from 600 to 10 000 litres. The wines are then finished in very old wooden barrels (over 100 years old) and small stainless‑steel tanks before the final blend.