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Kopke Fine Ruby Port

  • 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 VarietiesTraditional Douro grape varieties.

  • Wine MakerCarlos Alves

Kopke Fine Ruby Port

Technical Details

  • Alcohol 19.50%
  • pH 3,61
  • Total Acidity 4,70 g/dm3
  • Reducing Sugars 102,00 g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638

Taste history with
the oldest port
wine house.

Every wine tells a story. Kopke’s Fine Ports 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 is formed 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

  • 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 stainless steel vats 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. Obtained by the blending of wines of different harvests, with different levels of maturation in stainless steel and wood for a minimum of 3 years, the result is a rich and aromatic wine, with the perfect level of sweetness.

  • A deep ruby colour, with a garnet rim. A classic bouquet, on which the liveliness of young fruit produces a delicate balance. Firm and powerful in the mouth, it shows flavours of fresh fruit and delivers a long and harmonious finish.

  • Enjoy it with a strawberry and yoghurt mousse, a red berry clafouti or a Camembert millefeuille with raspberries and rosemary. Best served at a temperature between 12 and 14ºC.

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