Kopke Colheita Port 2002

Kopke colheita port wines are of extraordinary award-winning quality. Made from a singular harvest, they are aged in wood for as long as possible and are only bottled upon commission.

• Dense and aromatic nose, with exuberant aromas of dried fruit and an elegant note of spice
• Fine and elegant on the palate, it reveals excellent structure and well-balanced acidity
• A harmonious ensemble, which lingers into a distinct and delicious finish

Chilling before serving reveals its finesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice. Think of caramel fondant with apple and ginger jelly, tarte tatin, creme brulee and medium-strength cheeses. Best served at a temperature between 12 and 14°C.

Store Kopke colheita port 2002 in a cool and dry place, shelter from light and temperature fluctuations, and 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.

Harvest starts with picking the grapes by hand at the optimum time, following with destemming and crushing. Eventually converted into wine through a process of careful maceration to extract their colour, tannins and aromas. Constant churning during fermentation takes place in vats at a temperature between 28-30°C until it reaches the right degree of sweetness.

At this point they add grape brandy to create the final fortified wine. A wine of high quality, made from one single harvest.

A colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. Bottling occurs according to the demands of the market.