Vieira de Sousa Colheita 2003 Portvin desserts and soft cheeses and

desserts and soft cheeses and should be served slightly chilled between 12 & 16 degrees

blended from casks with an average aging time of approximately 40 years in the blend

After approximately 25 years of aging

fish or together with a good olive oil to dip bread in

Vieira de Sousa Colheita 2003 Portvin desserts and soft cheeses andThe wine is made from grapes from several different Quintas around the Douro Valley, but all of which belong to Vieira de Sousa. The wine is made in the traditional way by being fermented in the large lagares. The color of the wine clearly shows that the wine has been in casks since its production. In the glass it appears almost nutty brown with shades of red and gold. The aroma is insistent and the wine unfolds beautifully in the mouth. Fewer nuances