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They are mostly field blends, although sometimes, winery representative Tânia Oliveira said, they \u0022vinify different grapes together (the old style technique) ... If it’s going to be aged for a long period of time, we sometimes vinify different grapes together. The same for aged tawny ... In the winery the [white] grapes are \u0027treated\u0027 like they were red (lots of maceration and extraction for the aging potential). The only difference is in the fortification. Because it’s white and we want to preserve the aromatics, we need to integrate the brandy in three, four times and not at once like we do in the \u0027aged tawny.\u0027 That way the alcohol is more integrated without losing the aromas. 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Exuberant and intense nose with aromas of jammy fruit well combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with rm silky tannins merging wonderfully into a dense and refreshing finish.\u003c/p\u003e \u003cp\u003eServed chilled, it reveals all its finesse 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. 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Mid crimson with some brick but deeply coloured for Xinomavro of this age. Gorgeously seductive and spicy dark-red fruit, sour cherry both fresh and dried. Firmly chewy but on the way to dry and mellow. Complex flavours unique to Naoussa. Long finish. The...
Delicious and lively, making the slightly ruddy color deceptive. Lively notes of cherry and plum meld with a distinct chocolate note, hinting at chicory on the back end. Chewy, with a light raisin quality, touched with spice and some modest licorice on the finish. Tawny Port tends to be a bit more brooding, but this 2013 is quite refreshing and gentle. A-
Brownish brick colour. Exuberant and intense nose with aromas of jammy fruit well combined with aromas of black plum, liquorice and spice. Smooth and elegant in the mouth, with rm silky tannins merging wonderfully into a dense and refreshing finish.
Served chilled, it reveals all its finesse 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 12 and 14°C.
