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Kopke Reserve 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).
    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, in particular Touriga Nacional, Touriga Franca and Tinta Roriz.

Kopke Reserve Ruby Port

Technical Details

  • Alcohol 19.50%
  • pH 3,64
  • Total Acidity 4,00 g/dm3
  • Reducing Sugars 104,00 g/dm3
Technical Sheet

Crafting  wine  experiences

Since  1638

Taste history with
the oldest Port
Wine House.

Every wine tells a story. Kopke’s Reserve 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 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
  • 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. A very fine wine, made by blending wines of different harvests and ages.

  • An intense ruby colour, with violet hues. The aromas of red fruit stand out in an elegant and seductive nose, reminiscent of aromas of jam. The palate is balanced and intense, with good structure, allowing the red fruit to reveal its power.

  • Delicious with cheesecake, panacotta with blackberry syrup, chocolate truffles and medium-strength cheeses such as Camembert. Best served at a temperature between 12 and 14°C.

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