KOPKE VINTAGE 1978

KOPKE VINTAGE 1978

KOPKE VINTAGE 1978

Regular price €186,69
/
Its nose is appealingly spiced, with enhancing notes of dried fruit. In the mouth, it is well-balanced and unctuous, with remarkable structure. A fabulous Col-heita, full of elegance, with a complex and enduring nish
  • Grape varieties
    Traditional Douro grape varieties
  • Region
    Douro
  • Type
    Harvest
  • Capacity
    750 ml
  • Grade
    20%
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VINIFICATION
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the nal fortied 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. It is then bottled and sold according to the demands of the market. 


TASTING NOTES

Brick-coloured, with an amber rim. Its nose is appealingly spiced, with enhancing notes of dried fruit. In the mouth, it is well-balanced and unctuous, with remarkable structure. A fabulous Col-heita, full of elegance, with a complex and enduring nish. 


RECOMMENDATIONS

Served chilled, it reveals all its nesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 14 and 16°C.


VINE

The rows of vines are traditionally planted across the slope in horizontal terraces. More recently vines have been planted up the slope (called “vinha ao alto”, meaning vertically planted). 


SOIL

Schist-sandstone (greywacke), interspersed with granite in some places. 


HEIGHT

Up to 600 metres. 


GRAPE VARIETIES

Traditional Douro grape varieties. 


TECHNICAL DETAILS

Alcohol 20%
pH 3,5
Total Acidity 6 g/dm3
Reducing Sugars 150 g/dm3 


WINEMAKER

Carlos Alves


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