Monk Ruby

This ruby-colored Port has an intense aroma of red and black fruits. On the palate, it is full-bodied and balanced, highlighting fruity notes such as cherries or sour cherries. It has a long, intense finish.

Winemaking:
After the grapes are received and undergo quality control, they are destemmed and crushed. The crushed grapes are then placed in fermentation vats, remaining in maceration for a few days at a controlled temperature to extract the best constituents from the skins. At the ideal moment, fermentation is stopped with the addition of grape brandy, resulting in a naturally sweet wine. The wines then undergo an aging period and, after the first clean passes, are stored in oak vats where they remain for at least two years. Subsequently, the winemaking team selects the wines that will form the final blend in order to maintain the fresh, youthful and fruity style of Monge Ruby Port.