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
- Alcohol 20,00%
- pH 3,54
- Total Acidity 5,73 g/dm3
- Reducing Sugars 152,00 g/dm3
Crafting wine experiences
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
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