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Dry/Sweet value: 6 (1 is dry, 7 is very sweet) Residual Sugar: 106 Contains Sulphites: Yes Vegetarian/Vegan: Yes/Yes Milk/Eggs: No/No Organic: No Biodynamic: No
Case size 6 / 75cl
Winemaker: Carlos Alves
Closure Natural Cork
The White Port displays a lively citrine colour that catches the eye. The captivating aroma is delicate and perfumed, with a dominant presence of fresh, floral scents. On the palate, it offers a rich and aromatic experience, with a perfectly balanced sweetness that lingers into a long and harmonious finish.
Barros White Port is produced using the traditional port method. The grapes were destemmed and crushed and underwent a light skin maceration. Fermentation took place in stainless steel vats with frequent pump-overs during fermentation. Temperatures were controlled and maintained at 16 to 18°C until the desired Baumé was reached. At this ideal moment, grape brandy was added, known as the "benefit", resulting in a fortified wine with perfectly balanced sweetness and aromatics. The final blend results from a selection of wines with variable maturation levels. The ageing occurred in a combination of stainless steel and wooden casks for at least three years.
This white port's lively citrine colour shows an engaging, delicate, perfumed nose dominated by fresh, floral aromas. It is a rich and aromatic wine with a balanced sweetness on the palate and a long, harmonious finish.
The vines are grown on terraces cut into the steep hillsides of the Douro Valley; they have been planted along the terraces of the greatest slopes, which translates as "vertically planted vines". The vineyard soils are schist greywacke ante-Ordovician, with some granitic formations. This soil is rich in nutrients and has useful water retention properties. Traditionally, the vines in the region are grown low, close to the ground. The single or double Guyot and unilateral and bilateral cordons are the methods most frequently used for training the vines. Trellises are not permitted for Port Wine grapes. The grapes are manually harvested once they have reached the optimum maturity according to the variety.
