This sublime port wine has a tawny color with orange nuances. It has good acidity and freshness, with aromas of raisins, dry fruits, and some hints of vanilla. It is smooth and silky in texture, with a long tasting finish that lingers on the palate.

This Colheitas port is specially designed to bring out its unique flavor and character. It is made from Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão and Tinta Barroca grapes, fermented at 24/28°C and aged for seven years in oak barrels. It has a rich red with a brownish color, a bouquet of ripe fruits, spices and vanilla and a fresh, balanced palate sensation with good silky...

This dark purple wine has an incredible fruity intensity and an appetising aroma. Full in the mouth, it is a young and vigorous red Port with good concentration of colour and is very well balanced. The main grape varieties used are Tinta Roriz, Touriga Franca, Tinta Barroca, and Touriga Nacional. It is fermented with maceration in stainless steel vats and is aged in big barrels for an...

Borges Vintage is a superior quality wine produced solely in years when the grape is of extraordinary quality. It has intense, dark ruby color and is composed of Touriga Nacional, Touriga Franca, and Tinta Roriz varieties. Intense aroma with notes of red fruits, mulberries, and raspberries, is enhanced by mature black plums, eucalypt, and spices. The wine has a perfect balance of sweetness...

This blend of Malvasia Fina, Gouveio, Rabigato, and Viosinho is aged for 6 years in small tuns and wooden casks, resulting in a golden yellow colour and intense aromas. The characteristics of aging such as honey and cedar resin are present. On the palate, the wine is voluminous with a perfect balance of acidity and sweetness, in a finish highlighting the flavours of honey and hazelnuts. For...

This Portuguese red wine blend is aged in large vessels, with an average of 5 years. It features a deep ruby colour, almost black, with an aroma of blackberry. On the palate, the wine has soft tannins and notes of peppermint and eucalyptus, with a long finish and well-balanced acidity. It is best served at 16-18ºC, and pairs perfectly with buttery cheeses, cured cheeses, desserts of...