Kopke Colheita Port 1978

• Brick in colour, with an amber rim
• Appealingly spice on the nose, with enhancing notes of dried fruit
• In the mouth, it is well-balanced and unctuous, with remarkable structure
• A fabulous colheita, full of elegance, with a complex and enduring finish

Slightly refreshed, Kopke Colheita port 1978 expresses all the finesse and sophistication when combined with desserts based on caramel, dried fruits and spices, such as caramel fondant with apple and ginger jelly, tarte tatin, creme brulee and medium intensity cheeses. Serve at a temperature between 12 and 14ºC.

Store the wine in a cool and dry place, sheltering from light and temperature fluctuations. Keep the bottle in an upright position. Over time, it is natural that sediment will form at the bottom of a bottle of port wine.

Picking the grapes at their optimum point, then destemming, crushing and vinifying according to a process that is based on careful maceration with extraction of colour, tannins and aromas from the skins. Complementing with permanent pumping over during the fermentation. This takes place in mills, at a temperature between 28-30ºC, until reaching the degree of sweetness.

At this stage, they introduce wine brandy, resulting in a fortified wine. High quality wine from a single harvest. It ages in wood for variable periods of time, never less than 7 years, and is subsequently bottling takes peace according to market requests.