Porto Tawny

• Type : Sweet wine
• Origin : Douro, Portugal
• Producer : Pintuy Cruz family 
• Capacity : 750ml (full bottle)
• Product name: Fruit wine

Taste

Porto, one of the world's three major fortified wines, is perfect as an aperitif. Every French household has a bottle of it on hand.

The aperitif is,

• Increased appetite
• The anticipation and joy of the upcoming meal increases.
• Enjoy lively conversations with family and friends

You can have fun eating and it's all good.

This is a wonderful custom that has not yet taken root in Japan. Let's spread it together with all the Mavi kids at Mavi♪

Porto has been my companion on the long voyage, and I'm having a lot of fun opening it.

The Porto of the passionate Mavi master Pintu y Cruz (see next section)

Complex aromas of fruit jam, cigar, and coffee. A perfect balance of longing and tawny acidity.

I intended to just take one sip, but it was so delicious that I wanted to drink a little more.
You'll feel happier, your conversation will flow, and your appetite will increase.

In addition to being an aperitif, it also goes well with chocolate, nut, and dried fruit desserts, and is also recommended as a digestif (after-dinner drink).

Grape varieties (click on the variety name to go to the explanation page for each variety)

Touriga Francesa , Touriga Nacional , Tintabarroca

Aperitifs and digestifs, dried fruit cake, almond chocolate, melon (we also recommend hollowing out the half of the seed and serving it in chilled porto for a luxurious treat)

Foods that go well with Porto Tawny

Casal dos Jordoes (Pintuy Cruz Family)

Organic history: Since 1994

It is located in the northwest of Portugal, along the Douro River. It was established in 1870. It is in an area with little rain throughout the year, dry, and with a large temperature difference between summer and winter. In 1994, the Portuguese government established a subsidy for organic transformation. The fields are on steep slopes of 15 to 35 degrees, and machines cannot be used, so the whole "harvested grapes are crushed by machine, transferred to stone barrels, and further crushed by foot. The ancient foot-stomping method produces better wine, so this method is still used today." Here, despite the harsh conditions that are said to be impossible to organic, they create wines that have won numerous awards at domestic competitions.