Kopke Colheita White Port 2005
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 greywacke ante-Ordovician, with some inclusions of a geological formation of granitic involving nature.
HeightUp to 600 meters.
Grape VarietiesMalvasia Fina 50%, Gouveio 15%, Rabigato 15%, Viosinho 15% and Arinto 5%.
Wine MakerCarlos Alves
- Alcohol 20.00%
- pH 3.60
- Total Acidity 4.18g/dm3
- Reducing Sugars 119.00g/dm3
Crafting wine experiences
TASTING HISTORY WITH THE OLDEST PORT WINE BRAND
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 2005 Colheita it means remembering a remarkable event ike the creation of YouTube, the largest video-sharing website in the world.
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 to know more about the process
- TASTING NOTES The Wine DNA
- RECOMMENDATIONS The best scenario to enjoy
Its fermentation takes place in stainless steel vats, where the grapes macerate and are churned with their skins on, at temperatures between 16-18ºC, to produce a white wine with colour and structure that can sustain a prolonged ageing in oak. The fermentation is halted by adding grape brandy, creating the 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.
Deep yellow in colour, it displays floral notes as well as hints of dried fruit and wood. Balanced and fresh, it shows pleasant acidity and a light spice flavour. Irresistible finish.
Enjoy it with an almond, lemon and poppy seed cake, or milk and hazelnut chocolate nocciolato with basil ice cream. Wonderful just on its own, after a meal. 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. Best served at a temperature between 8 and 10°C.
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