Côdega, Rabigato, Viosinho, Arinto and Gouveio. Long maceration with skins and stems for around five days, occasionally with foot-treading in lagares, with fermentation carrying on to near dryness, before the addition of pure grape brandy. Ageing is carried out in small old oak casks in Vila Nova de Gaia for at least 3.5 years before bottling.Mid gold. Orange and apricot and some dried grasses on the nose. Tastes more like a sweet skin-contact white. Sweet but the chalky texture and those dried grasses undercuts the sweetness. This went quite well with the creamy English cheese (Baron Bigod) – the cheese stayed sweet and creamy and the wine seemed to taste sweeter, with a hint of caramel. 16.5 points