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Kopke Colheita Tawny Port 1960

  • 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 Tawny Port 1960

Technical Details

  • Alcohol 20,00%
  • pH 3,58
  • Total Acidity 5,26 g/dm3
  • Reducing Sugars 167,00 g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638

TASTE HISTORY WITH THE OLDEST PORT WINE HOUSE

Every wine tells a story. Kopke’s Colheitas, however, tell a unique story. To taste a wine is to taste history and, in the case of this 1960 Colheita, it means remembering a remarkable event like the foundation of Brasilia as the capital of Brazil, designed by the architect Oscar Niemeyer.

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. To assure its full quality and flavour, it should be stored in bottle for as little time as possible, and should be drunk soon after purchase.

  • VINIFICATION Know more
  • TASTING NOTES The Wine DNA
  • RECOMMENDATIONS The best scenario to enjoy
  • O processo de fabrico inclui a paragem da fermentação do mosto pela adição de aguardente vínica (benefício ou aguardentação), a lotação de vinhos e o envelhecimento. Fermentação em lagares com maceração pelicular e remontagens à temperatura de 29ºC até atingir o Baumé desejado, adicionando-se nesta fase aguardente. Vinho de elevada qualidade proveniente de uma só colheita. Estagia em madeira durante períodos de tempo variáveis, nunca inferiores a 7 anos, sendo posteriormente engarrafado mediante as solicitações de mercado.

  • A deep brown colour, with a garnet rim. An elegant and complex nose, with prevailing notes of dried fruit, cocoa and subtle hints of snuff and wood. In the mouth, it is silky, enveloping and slightly unctuous. Powerful and deep, with extraordinary structure and a long, delicious finish.

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

Awards & Honors

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