The grapes were hand harvested in their perfect ripening state. After picking they were carefully transported to the winery and cooled down in cold chambers. The destemmed berries underwent a period - usually one day - of pre-fermentative maceration and then the fermentation process begun, in stainless steel vats with temperature control, until the desired sugar level was reached. At this stage, brandy was added to the must to arrest fermentation. The wines used to complete the Feuerheerd’s LBV blend are chosen from amongst the more full-bodied and structured red Port wines produced during harvest.
Very deep purple color with vivacious ruby rim. The nose is perfumed with intense, fully ripe berries, swathed in spicy vanilla notes. It’s opulent fruitiness is offset by peppermint notes and a subtle dark chocolate aroma. In the mouth, firm tannins and sharp acidity. Powerful finish. Ready to be enjoyed now but can age for up to a decade. Matches perfectly with soft, buttery sheep cheeses.