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Fermentation for 8 days in open concrete and wood vats at 23 ° C and post-maceration at 28 ° C for 4 weeks
ideal for growing this vibrant varietal
Has a slight throwback feel
Possibly the European country which had the finest 2011
Maynard's Vintage Port 2017 (750ml) Taurasi Fermentation for 8 days inAs the wine ages it softens and slowly sheds its deep dark colour, gaining in structure and complexity. As Vintage Port throws a natural "crust or sediment in the bottle, it should be stood upright for 24 hours and decanted carefully before serving. Superb colour, full body and very fine aroma (mint) and flavour.
US$ 19.99
US$ 19.99
US$ 19.99
US$ 19.99