Colheita
The 1972 Colheita embodies elegance and exceptional aging potential, with rich fruit flavors perfectly balanced by vibrant acidity and structured tannins. Produced by our grandparents using traditional methods and fermented in granite mills, this special Port is crafted to celebrate a landmark.
1972
TASTING NOTES
Colour
Deep amber with rich, complex hues.
AROMA
Opens with inviting aromas of ripe plum and raisins, followed by luscious notes of caramel and butterscotch. These rich, sweet scents are elegantly layered, creating a complex and enticing bouquet.
PALATE
The taste is a symphony of toffee, coffee, and chocolate, complemented by nuances of tobacco and honey. Olive leaves and resin add unique, earthy touches, while a subtle peppery note emerges from mid-palate to finish. The wine is smooth and well-balanced, with a refined acidity that enhances its depth and complexity.
Technical Information
Grape Varieties
Undetermined
SPECIFICATIONS
Alcohol - 20,00% Total Acidity - 6,3 (g/l) pH - 3,37 Residual Sugar - 129 (g/l) Contains sulfites
Winemaking Details
Viticulture:
The 1972 growing season in the Douro region was characterized by a hot, dry summer followed by a mild autumn. While the summer's lack of significant rainfall raised concerns about water stress for the vines, the overall dry conditions helped maintain healthy vineyard conditions, free from disease. The moderate autumn temperatures allowed for a gradual and favorable ripening of the grapes, resulting in a harvest that produced wines with remarkable depth and concentration.
Fermentation:
The grapes were wild fermented in traditional granite lagares, a process that encourages natural yeast fermentation. This method helps preserve the authentic characteristics of the grapes and the terroir, imparting unique flavors and aromas to the wine.
Aging:
After fermentation, the wine aged for 52 years in 550-liter chestnut wood barrels. These barrels were 100% used, allowing for a slow and gradual maturation process that enhances the wine's complexity without overpowering it with new oak flavors. The extended aging in chestnut wood has contributed to the development of deep, nuanced characteristics in the wine, giving it a distinctive and robust profile.
Winemaker:
Claudia Quevedo
FOOD PAIRING
Almond pie, pumpkin pie, custard pastries
