Quinta Dos Pesos 1998 Carcavelos

*500ml. Aromas of coffee, and caramel, which follow through onto the palate picking up black walnuts. D&M Tasting Notes

Carcavelos is produced from a blend of up to nine different white and red varieties. For the whites: Arinto, Gallego Dourado and Ratinho are most common; for the reds: Castelão and Trincadeira. Traditionally, the wines were fermented dry and subsequently fortified with vinho abafado (a fermented grape must, preserved by the addition of alcohol). Today, arresting the fermentation via mutage is the common practice. The resulting wine is typically 18-20% abv, with 80-100 g/l residual sugar, similar in sweetness to Port or a Boal Madeira. Elevage can range from five to 20 years, the wine becoming oxidative in character, with barrels more or less topped-up, depending on the style of the producer. Both vintage and blended age-statement are made. Importer Notes