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Porto Cálem Fine Ruby Port (750ml)

SKU: 5601077101017
Cálem Fine Ruby Port matures in oak barrels and stainless steel vats. A deep ruby colour, with a garnet rim. Vibrant nose, laden with young and fruity aromas. In the mouth, it is firm, smooth and balanced, revealing great freshness and vigour.

PLURAL WINES, EVEN IN THE COLOR
Each Cálem wine, with its own aromas and colour, is a surprise that will arouse your senses.

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 stainless steel vats 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.
Made by blending wines of different harvests, with different levels of maturation in stainless steel and wood for a minimum of 3 years, the result is a rich and aromatic wine, with the perfect level of sweetness.

TASTING NOTES
Cálem Fine Ruby Port matures in oak barrels and stainless steel vats. A deep ruby colour, with a garnet rim. Vibrant nose, laden with young and fruity aromas. In the mouth, it is firm, smooth and balanced, revealing great freshness and vigour.

SERVING SUGGESTIONS
Served plain, chilled or with ice, it is excellent as an aperitif, or equally delicious at any time of the day. Ideal with cheese or puddings made with chocolate.
VINEYARD
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).

SOIL
Schistous-sandstone (greywacke), interspersed with granite in some places.

ALTITUDE
Up to 600 metres.
GRAPE VARIETIES
Traditional Douro grape varieties.
TECHNICAL DETAILS
Alcohol 19,50 %vol
pH 3,70
Total Acidity 3,63 g/dm3
Reducing Sugars 102,70 g/dm3
WINEMAKER
Carlos Alves

PLURAL WINES, EVEN IN THE COLOR
Each Cálem wine, with its own aromas and colour, is a surprise that will arouse your senses.

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 stainless steel vats 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.
Made by blending wines of different harvests, with different levels of maturation in stainless steel and wood for a minimum of 3 years, the result is a rich and aromatic wine, with the perfect level of sweetness.

TASTING NOTES
Cálem Fine Ruby Port matures in oak barrels and stainless steel vats. A deep ruby colour, with a garnet rim. Vibrant nose, laden with young and fruity aromas. In the mouth, it is firm, smooth and balanced, revealing great freshness and vigour.

SERVING SUGGESTIONS
Served plain, chilled or with ice, it is excellent as an aperitif, or equally delicious at any time of the day. Ideal with cheese or puddings made with chocolate.
VINEYARD
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).

SOIL
Schistous-sandstone (greywacke), interspersed with granite in some places.

ALTITUDE
Up to 600 metres.
GRAPE VARIETIES
Traditional Douro grape varieties.
TECHNICAL DETAILS
Alcohol 19,50 %vol
pH 3,70
Total Acidity 3,63 g/dm3
Reducing Sugars 102,70 g/dm3
WINEMAKER
Carlos Alves

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