Vintage

Dark ruby color, fresh fruit flavors and tannins, it represents two percent of a year's total Port production, only the first quality grapes are used (A and B). Presenting outstanding organoleptic characteristics, they must be very full bodied and deep in color.

Vintage ports are aged for a maximum of two and a half years before bottling, and generally require a minimum of three to four years before serving and another ten to thirty years in average of aging in the bottle, before reaching what is considered a proper drinking age.

As they age their bouquet becomes balanced, complex and highly distinctive, with a rainbow of flavors like... baked fruits, chocolate, cinnamon, cocoa, coffee...

Decant before serving, avoid air and temperature changes, ageing always lying down.

Dalva Vintage technical sheet

Vintage 1994
Vintage 1997
Vintage 2000
Vintage 2003
1994
1997
2000
2003

 

Vintage 2004
Vintage 2005
Vintage 2007
Vintage 2008
2004
2005
2007
2008

 

Vintage 2009
Vintage 2011
 
 
2009
2011

 

 

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