WISDOM IS IMPORTANT, AGE TOO
The age reflects a special blend of carefully selected wines. Cálem 20 Year Old Tawny is a wine that reflects the art of the blending: a meticulous combination of wines aged in oak barrels, with a final average age of 20 years.
VINIFICATION AND AGEING
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made by blending wines of different harvests to achieve the array of sensory qualities that are typical of these aged tawny Port wines. These wines have each matured in oak casks for varied periods of time, with the average age of all the wines in the blend defining the age on the label. The resulting blend expresses the characteristics given by the ageing in wood.
Brown colour, with green hues. Concentrated and voluptuous nose, with dominant aromas of wood, notes of honey and delicate hints of spice. On the mouth, it shows excellent structure, with firm and polished tannins. Smooth texture, enticing sweetness and a long, spicy finish.
Served slightly chilled, it is the ideal choice for starters such as strong cheese and pâté. Its velvety texture and unique aromas go remarkably well with main dishes that include dried fruit. Irresistible with a starter of foie gras with aubergine and walnuts.
AWARDS AND DISTINCTIONS
Decanter World Wine Awards, Gold (2016)
International Wine Competition, Gold (2016)
The rows of vines are traditionally planted across the slope in horizontal terraces. More recently vines have been planted up the slope (called “vinha ao alto”, meaning vertically planted).
Schistous-sandstone (greywacke), interspersed with granite in some places.
Up to 600 metres.
Traditional Douro grape varieties.
Alcohol 20,00 %vol
Total Acidity 4,62 g/dm3
Reducing Sugars 112,00 g/dm3