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The must is partially fermented in old wine barrels
single vineyard fruit grown on predominantly silty grey
honey and pippy sweetness
cumin spice
a plushness that never feels extravagant
Quinta do Vale Meão Vintage Port 2018 turkey-flat The must is partially fermentedThe grapes pass through a quality control before being crushed, in order to avoid mainly raisins, and in some varieties possible Botrytis problems. After being crushed, the grapes are cooled down and periodically trodden by foot in granite "lagares" until the sugar contents of the must reaches the required level. This process lasts in average for three days. The must is then racked to the storage vats and wine brandy is added to stop fermentation.
