Alves de Sousa Abandonado
75cl
/
14.5% Vol
Abandanado is a very special wine, only produced in the very best vintages. The estate of Alves de Sousa builds on its knowledge of its vines year on year, and this allows them to produce wines of a consistently high standard! Deep flavour of eucalyptus, refined coffee and a hint of tar, with black fruits towards the back. It has an extraordinary tannin/ acidity back-bone, making it great for cellaring. Dense, complex but always very elegant. Very long finish.
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Alves de Sousa Abandonado
€120.00
Ex Tax: €97.56
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of cherries, dark plums and dark chocolate
Palate
Deep flavour of eucalyptus, refined coffee and a hint of tar, with black fruits towards the back. It has an extraordinary tannin/ acidity back-bone, making it great for cellaring. Dense, complex but always very elegant. Very long finish.
Colour
Ruby
Fact Sheet
Fluid
75cl
Grape Variety
Tinta Amarela, Touriga Franca, Touriga Nacional, and others
Alcohol %
14.5%
Style
Dry, Medium Bodied
Estate/Producer
Alves de Sousa
Country
Portugal
Region/AOC
Porto
Vintage
2017
Making Techniques
Produced from vines that are 80 years old. Ageing for 18 months in new French oak and a further 12 months minimum in the bottle.
Closure
Cork
Cellaring/Ageing Potential
Will reward ageing in the bottle for over 20 years
Food Matching
Food Matching
Smoked meats, game, cured goat's cheese
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Alves De Sousa Vale Da Raposa Touriga Nacional")
-700x700h.webp "Chateau Durfort Vivens 2019")
