Sandeman
Fine Porto Ruby
| Denomination | DOC Porto Ruby |
|---|---|
| Size | 0,75 l |
| Alcohol content | 19.5% by volume |
| Area | Douro (Portugal) |
| Grape varieties | Tinta Amarela, Tinta Barroca, Tinta Roriz, Touriga Francesa |
| Aging | After the harvest, the wines remain in the Douro until the following spring, then they are transferred to Vila Nova de Gaia and aged in the Sandeman cellars in oak barrels; the selected wines usually mature for 2–5 years (average age of the blend is about 3 years). |
- Aromatic profile: hints of plum, strawberry and red fruits with light notes of vanilla
- Taste: full-bodied and rounded structure, well balanced, with floral accents and a persistent finish
- Ageing: matured for 2–5 years in oak barrels in the Sandeman cellars, with an average of 3 years
- Serving: ready to drink, does not require decanting; ideal temperature 14–16 °C
- Pairings: pairs well with creamy cheeses, chocolate desserts, fruit and salted almonds
Description
What kind of wine it is
Sandeman Fine Ruby Port is a fortified wine that expresses the lively character of the Touriga Franca, Tinta Roriz, Tinta Amarela, Tinta Barroca and Tinto Cão grape varieties. In the glass, it displays a bright ruby hue, hinting at an aromatic profile dominated by fresh plums and red fruits. On the palate, it is full, rich and rounded, enhanced by delicate floral nuances that lead to a persistent finish. Thanks to its balanced structure, it is ideal paired with creamy, flavourful cheeses or intense chocolate desserts.
Where it comes from
This wine originates from the prestigious Douro region in Portugal. After manual harvesting, the base wines rest in their native valleys until the following spring, preserving the aromatic identity of the grapes. The wine is then transferred to Vila Nova de Gaia for the oak barrel ageing phase. The careful selection by the oenological team ensures a consistent style over time, maintaining the distinctive youthful and fruity character of Port.
How it is produced
Vinification follows the traditional Port method, with manual harvesting, destemming and fermentation at controlled temperature. Maceration on the skins allows for optimal extraction of colour and aromatic components; at the right moment, fermentation is halted by fortification to achieve the desired balance. The final blend brings together wines matured in wood for between two and five years. Before bottling, the wine is filtered and cold stabilised to ensure perfect clarity.
History and Curiosities
Heir to the renowned wines exported by George Sandeman since 1790, this prestigious Port celebrates authentic Portuguese tradition. After the harvest in the Douro region, the wine is aged in oak barrels at Vila Nova de Gaia for around three years. This expert ageing process gives it a brilliant ruby colour and a smoothness on the palate that enhances intense notes of plum and red fruits. A rich, rounded and perfectly balanced blend, ideal for elegantly accompanying creamy, flavourful cheeses or chocolate desserts.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
- Start up year: 1790
| Name | Sandeman Fine Porto Ruby |
|---|---|
| Type | Red fortified wine dessert wine |
| Denomination | Porto DOC |
| Size | 0,75 l |
| Alcohol content | 19.5% by volume |
| Grape varieties | Tinta Amarela, Tinta Barroca, Tinta Roriz, Touriga Francesa |
| Country | Portugal |
| Region | Douro |
| Vendor | Sandeman |
| Story | History and Curiosities Heir to the renowned wines exported by George Sandeman since 1790, this prestigious Port celebrates authentic Portuguese tradition. After the harvest in the Douro region, the wine is aged in oak barrels at Vila Nova de Gaia for around three years. This expert ageing process gives it a brilliant ruby colour and a smoothness on the palate that enhances intense notes of plum and red fruits. A rich, rounded and perfectly balanced blend, ideal for elegantly accompanying creamy, flavourful cheeses or chocolate desserts. |
| Origin | Douro (Portugal) |
| Production technique | Traditional Port method (manual harvest, destemming and crushing; temperature-controlled fermentation with skin maceration; fortification with wine spirit; ageing in oak barrels; cold filtration and stabilisation) |
| Wine making | Produced using the traditional Port method: hand-harvested grapes, destemming and crushing, fermentation at controlled temperature with skin maceration; fortification with wine spirit at the optimal moment chosen by the oenologist to balance body and bouquet. The wines remain in the Douro until the following spring, then are transferred to Vila Nova de Gaia for ageing in oak barrels; the final blend is filtered and cold stabilised before bottling. |
| Aging | After the harvest, the wines remain in the Douro until the following spring, then they are transferred to Vila Nova de Gaia and aged in the Sandeman cellars in oak barrels; the selected wines usually mature for 2–5 years (average age of the blend is about 3 years). |
| Total acidity | 4.0 gr/L |
| PH | 3.55 |
| Residual sugar | 95.0 gr/L |
| Allergens | Contains sulphites |