The Porto Bioma Crusted Vinha Velha<\/strong> repr\u00e4sentiert eine seltenere Kategorie innerhalb der Portwein-Tradition: einen \u201cCrusted Port\u201d, der nach der Flaschenabf\u00fcllung weiter reift und dabei ein charakteristisches Depot (die namensgebende \u201cKruste\u201d) bildet. Niepoorts Interpretation dieser traditionellen Portwein-Stilistik zeichnet sich durch eine bemerkenswerte Tiefe aus, die von den alten Reben (Vinha Velha<\/em>) of the Douro region.<\/p>\n The steep slate slopes of the Douro Valley with their barren soils and harsh climate force the vines to take deep root and produce low yields. The combination of Touriga Franca<\/strong> with their structuring power, Tinta Roriz<\/strong> (known as Tempranillo in Spain) with its fruity elegance and rustic flavour. Tinto C\u00e3o<\/strong> creates a multi-layered flavour profile. The considerable alcohol content of 19.5% is typical of fortified port and gives the wine its characteristic warmth and longevity.<\/p>\n Dirk Niepoort z\u00e4hlt zu den innovativsten Winzern Portugals, der traditionelle Methoden mit moderner Pr\u00e4zision verbindet. Der Zusatz \u201cBioma<\/strong>\u201d im Namen deutet auf Niepoorts \u00f6kologischen Ansatz hin, bei dem er die Biodiversit\u00e4t und das nat\u00fcrliche Gleichgewicht in seinen Weinbergen f\u00f6rdert. Dieses Engagement f\u00fcr Nachhaltigkeit spiegelt sich in der Authentizit\u00e4t und Terroir-Treue seiner Weine wider.<\/p>\n The pronounced sweetness and complex flavours predestine this port wine as an accompaniment to strong blue cheeses such as Stilton or Roquefort. It also harmonises well with dark chocolate or classic Portuguese desserts such as pastel de nata. In contemplative moments, it can also be enjoyed wonderfully on its own, preferably from a large red wine glass, to fully develop its complex flavours.<\/p>\n As with all Crusted Ports, careful decanting is recommended to separate the sediment formed during bottle ageing from the clear wine. The optimum drinking temperature is around 16-18\u00b0C, slightly cooler than room temperature, to maintain the balance between sweetness, fruit and alcohol.<\/p>","protected":false},"excerpt":{"rendered":"Terroir and production<\/h3>\n
Winemaking philosophy<\/h3>\n
Food pairing suggestions<\/h3>\n
Serving advice<\/h3>\n
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