Barros Colheita 2005 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 took place in vats with constant pump-overs during fermentation. Temperatures were controlled and maintained between 28 to
30°C until the desired Baumé was reached. At this moment, 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.

Bright brown colour with reddish hints. Complex nose, characterised by the presence of the wood notes wonderfully blended with aromas of spice, dried fruits and delicate
hints of fruit jam. It is well structured with good balance and firm, round tannins that emerge on the intense and velvety palate. Delightful persistence on the finish.