玉山金醇

Product

Marquez Blanc Port 2015 New Label

The maturation, nowhere is better than Villa Nova de Gaia

After the harvest, the pressing and the fermentation of the grapes to produce the wine is done in the estates of the Alto Douro. At the right time, the fermentation process is stopped by adding brandy (an alcohol of wine at 77%), around 100 litres for 400 litres of wine. This is the reason why Porto wines are called “mutate wines”. This action is crucial as it retains some sugars essential in the final product, conferring a more powerful body and a richer bouquet.
Then the wine rests all winter long, allowing him to settle under the effect of the cold, before leaving the estates of the Alto Douro to be carried down the Douro river in the city of Villa Nova de Gaia, right in front of the city of Porto on the other bank.
In this place, the wines are aged in lodges built close to the Atlantic under its more clement oceanic climate. The ageing is done either in casks of 550L or in more impressive bigger wood tanks of 20000 to 100000 litres depending on the desired result.

The Branco belongs to the category of sweet white Porto to drink really fresh to be enjoyed at most during the aperitif.
A Porto should be kept in a cool place (10-15°C) and preserved from the light .
The sugar level for Porto is around 100g/L.
There is no shelf life because at this alcoholic volume there is no risk. To enjoy the best tasting, a white Porto (branco) should be consumed within a year after opening the bottle. Recommended above. Nevertheless, once in bottle, the wine is ready to drink and does not require any further ageing.