Kopke Colheita Tawny Port 1961
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).
declive do terreno, designadas “Vinha ao Alto”.
SoilSchist-sandstone (greywacke), interspersed with granite in some places.
HeightUp to 600 metres.
Grape VarietiesTraditional Douro grape varieties predominantly Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Barroca
- Alcohol 20,00%
- pH 3,56
- Total Acidity 5,9 g/dm3
- Reducing Sugars 140,00 g/dm3
Crafting wine experiences
TASTE HISTORY WITH THE OLDEST PORT WINE HOUSE
Every wine tells a story. Kopke’s Colheitas, however, tell a unique story.
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 AND AGEING Know more about the process
- TASTING NOTES The Wine DNA
- RECOMMENDATIONS The best scenario to enjoy
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine. 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.
Blond in color with a greenish tinge. Concentrated and highly fragrant nose, full of dried fruit aromas and an exuberant spicy touch. Light but very unctuous, it envelops the palate with a thin layer of satin. Wonderful freshness and endless finish.
Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 12 and 14°C.
Awards & Honors
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