Quinta de S. José S. J. Vintage 2014 Port

Vinification
Grapes are harvested by hand, to 25 Kg boxes, at its optimal ripeness; intending to present a vigorous maturity, leading to higher aromatic and polyphenolic concentrations. Grapes cooled overnight to 10°C,  destemmed only 50% before being crushed and go to the lagares. Maceration and fermentation for 5 days with constant foot treading (about 6 hours per day).

Analysis
Alcoholic Contents: 19,5% Vol. 
Total Acidity: 4,80 g/dm3 
Volatile Acidity Fixed: 0,18 g/dm3 
Sugar: 3 Baumé 

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