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Kopke Colheita Port 1958

  • VineThe rows of vines are traditionally planted across the slope in horizontal terraces. More recently vines have been planted up the slope (called “vinha ao alto”, meaning vertically planted).

  • SoilSchist-sandstone (greywacke), interspersed with granite in some places

  • HeightUp to 600 metres

  • Grape Varieties25% Touriga Nacional, 25% Tinta Roriz, 25% Touriga Franca, 25% Tinta Barroca

Kopke Colheita Port 1958

Technical Details

  • Alcohol 20,00%
  • pH 3,54
  • Total Acidity 5,73 g/dm3
  • Reducing Sugars 152,00 g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638

Taste history with the oldest Port wine house

Taste history with the oldest brand of Port wine. Every wine tells a story. In the case of the Harvest Kopke, this history is unique, that means remembering a remarkable event like the signing of the Treaty of Rome, which established the European Economic Community (CEE).

 

The wine should be stored in a cool and dry place, sheltered from light and temperature fluctuations, and the bottle should remain in an upright position. Over time, it is natural that sediment will form at the bottom of a bottle of Port wine.

  • VINIFICATION Get ot know more about the process
  • TASTING NOTES The Wine DNA
  • RECOMMENDATIONS The best scenario to enjoy
  • The wine-making process includes the halting of fermentation by adding the grape brandy, the blending of different wines and the ageing of the resulting wine. Fermentation takes place in vats (lagares) at a controlled temperature of 29°C, until the right degree of sweetness (baumé) is achieved, at which point the grape brandy is added. A wine of high quality, made from one single harvest. A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. It is then bottled and sold according to the demands of the market.

  • Amber colour with bright golden hues. Complex and delicate on the nose, it reveals resin-like aromas well combined with notes of almond, honey and candied orange peel. Sweet, elegant and balanced on the palate, nicely wrapped in hints of caramel. A long and enduring finish.

  • Ideal with walnut and almond cakes. Best served at a temperature between 12 and 14°C.

Awards & Honors

  • World Port Awards_500x250
    World's Best Port 2018
  • Decanter World Wine Awards Platinum 500x250
    Platinum Medal 2018
  • International Wine Challenge Gold Winner 500x250
    International Wine Challenge 2018 - Gold

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Kopke Colheita Port 1966