Barros Colheita 1974 is produced using the traditional Port method. The grapes were destemmed and crushed, and careful skin maceration was performed to extract colour, aromatics, and fine tannins. Fermentation occurred at controlled temperatures of 28 to 30°C in vats (known as lagares) with constant pump-overs during fermentation until the desired Baumé was reached. At this point, grape brandy was added, known as the ‘benefit’, resulting in a fortified wine with perfect balance. A wine of exceptional quality from a single harvest, a Colheita wine matures in oak barrels for varying periods of time but never less than seven years. Produced in a single year, this exquisite Port was matured in cask and showed considerable finesse.

Amber is coloured with slight reflexes of red. Rich and engaging, 1974 reveals a complex and opulent bouquet of prunes, dried fruits, hints of spice and delicate oak. The palate delivers a lovely balance between power and finesse, with a silky texture and beautifully enduring flavours.

Grape
Tinta Barroca 25%, Tinta Roriz 25%, Touriga Franca 25%, Touriga Nacional 25%