Port Ruby


Vinification Process

Fermented wine with partial deste- mming at controlled temperature (24-28ºC), when the grape reaches the desired sweetness value, fermentation is interrupted by adding brandy (77%), subsequently aged in oak until bottling.

Tasting Notes

Young character wine, very aromatic with hints of red fruits, and pleasant nish.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 19,5% vol.
Total Acidity 3,8 g/dm3 Tartaric Acid
Residual Sugar Content 96 g/dm3
Preservation Bottle Horizontally
Enologist Ana Urbano

Grape Varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão


14 / 16ºC