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Rozès Porto 10 Year Old White Port is an elegant wine, rich, with complex citric flavours, such as raisins, candied orange peel, and prunes. Its core is full of sweet complex aromas and dried fruit hints backed up with a great acidity.
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Winemaking:
Rozès Porto 10 Year Old White Port is produced by the traditional Porto wine method. This is the blend of the best Port wine's batches ageing in oak casks with an average of age of 10 years, produced from Malvasia, Rabigato, Viosinho and Verdelho white grape varieties.
Grape Varieties:
Malvasia, Rabigato, Viosinho, Verdelho.
Tasting Notes:
Rozès Porto 10 Year Old White Port is an extraordinary wine, intense, with complex citric flavours, dried fruits hints and a great acidity.
Store and Serve Advice:
Store in a cool place (15ºC). Serve at 10ºC-12ºC.
Graham's 10 year old shows a deep tawny Port colour. On the nose, it shows complex nutty aromas combined with hints of honey and figs. on the palate, rich mature fruit flavours, beautifully mellowed with a luscious long finished.
Orange colour. Complex and delicate dried fruit and raisin aroma. The palate presents sweet with great acidity and full-bodied. It is balanced and persistent in the end
Rozès 10 Years Old Tawny Port Infanta Isabel is a wine dominated by dry fruit flavours with soft hints of good brandy, touches of good wood ageing and red fruits. It has a sweet core dominated by good fruits and a balanced acidity.
Ferreira Dona Antónia 10-year-old is a delicate and elegant white Port, dominated by subtle fragrances of spring flowers, candied orange peel notes, and aromas of sweet white figs being balanced by an outstanding citric acidity.
Amber with golden nuances in color. It's a dry, woody scent due to aging in hard hats. Soft tannins and flavors with good caramel, vanilla and raisins. It is an intense wine, elegant, and yet full of residual nuances to spices.
Porto Cruz 10 Years Old Tawny Port is a balanced and fresh, while also show dried fruits from the wood-ageing flavours. It's ripe, with dark toffee and chocolate flavours giving it intensity. At the end, the acidity dominates.
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