Vieira de Sousa 20 Year White Port (500 ml)

Varietals Malvasia Fina, Rabigato, Verdelho, Gouveio
Fermentation Lagares
Aging Old oak vats
Filter / Fining None
Farming Methods Sustainable
ABV 20%

A very elegant White Port wine with a high aromatic complexity originated from oxidative handling and a good extract from prolonged skin maceration. It's elaborated with different lots of old White Port of great quality, aged in casks for more than 20 years. It should be served chilled as an aperitif but it also goes down a treat as a dessert wine or simply on its own at the end of a meal.

Tasting Notes
Brilliant golden color with a nutty aroma and delicate raisins. Sweet and fresh on the palate, interacting perfectly with the spirit which in turn gives a superb structure to the wine.

Vinification
All our white grapes are fermented with a long skin maceration, with foot treading in lagares, to give structure to the wine. Following fortification with grape brandy, the wine ages for many years in casks and in old oak vats.

Vieira de Sousa is a newly founded official Port house that dates back to the 18th century; as they have always farmed exceptional fruit from the Douro River region, but historically have sold the majority of their juice to the large estates as their primary business. Having also made small bits of port for the family for over a century, the house has now moved to making only their own Port as Luisa Vieira de Sousa Borges (the current and now operating generation of the family) completed a degree in oenology in 2008, and was ready to take her family’s business to a new level. She is 30 years old, ambitious, and tackling a world of old traditional wine made by old men and doing incredible things with her family’s property. Only estate fruit is used for these incredible wines, coming from four different quintas (vineyards) at varying elevations, dispositions, and influences. In 2009 they bottled their first vintage port from their top Quinta do Roncão Pequeno site, the rest will now be history. They foot crush the fruit in old stone lagares, let only the natural yeasts begin the fermentation in stainless steel, allow natural settling for clarification, and they use incredibly delicate brandy for fortification. The result in their aged wines is exceptional, classic, and will be recognized as some of the greatest Ports available.