Sandeman
Sandeman Fine Porto Ruby
| Denomination | Porto DOC |
|---|---|
| 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, when they are taken to V.N. Gaia and enter the Sandeman cellars for ageing in oak barrels, as required by the traditional Port ageing system. Over the years, the wines are carefully tasted and analysed by the team of winemakers who also make any necessary corrections and prepare the final blend in order to maintain the style and character. The selected wines are aged between 2 and 5 years, resulting in a fresh, young wine with an average age of 3 years. The final blend is filtered and stabilised before bottling. |
Description
Descended from the bright ruby port wines originally shipped by George Sandeman in 1790, Sandeman Fine Ruby Port is still produced using traditional methods that give it richness and robustness as well as the special intensity of flavour and finesse achieved by masterfully blending wines from Sandeman's rich and varied range.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Pairings
- 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 |
| Origin | Porto (Portugal). |
| Wine making | Produced using the traditional Port method. The hand-picked grapes are destemmed and crushed before fermentation at a controlled temperature, with maceration of the skins to extract the best components. The addition of alcohol at the right time defines the balance between the body and bouquet of the wine. This moment is chosen by the winemaker after a rigorous control of temperatures and fermentation density, which depends on the grape variety, the stage of maturation and the final sweetness required. |
| Aging | After the harvest, the wines remain in the Douro until the following Spring, when they are taken to V.N. Gaia and enter the Sandeman cellars for ageing in oak barrels, as required by the traditional Port ageing system. Over the years, the wines are carefully tasted and analysed by the team of winemakers who also make any necessary corrections and prepare the final blend in order to maintain the style and character. The selected wines are aged between 2 and 5 years, resulting in a fresh, young wine with an average age of 3 years. The final blend is filtered and stabilised before bottling. |
| Total acidity | 4.0 gr/L |
| PH | 3.55 |
| Residual sugar | 95.0 gr/L |
| Allergens | Contains sulphites |
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