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, enhanced by constant churning during fermentation. This takes place in stainless steel vats at a controlled temperature (between 16-18°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.
Cálem Lágrima Port matures in large and small oak barrels and stainless steel vats. With a golden colour, the aromas of dried fruit and elegant notes of honey prevail on the nose. In the mouth, it reveals an irresistible sweetness, and a velvety and complex palate. A long and enduring finish.
Its well-balanced sweetness goes perfectly with foie-gras or desserts made with fruit and ice-cream. Enjoy it with a vanilla bavarois with plum sauce or apricot sorbet.
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 19,50 %vol
Total Acidity 3,40 g/dm3
Reducing Sugars 152,00 g/dm3