Established in 1638 by Christiano Kopke and his son, Nicolau Kopke, the House of Kopke is the first and oldest port wine house.

Attractive golden colour. Elegant and complex, there is sweet spice, and with woody and earth notes. Brown sugar and caramel are perfectly rounded with a clean and moreish finish.

If time is marked by special moments, Kopke's history is written in exceptional years. Years that are worth keeping, so they can be relived and celebrated any time. When we retrieve years from Kopke's history, we are creating more history: the age on the label of this Kopke Port & wine is the average age of all the wines in the blend.

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). More recently vines have been planted up the slope (called “Vinha ao alto”, meaning vertically planted).

Its fermentation takes place in stainless steel vats, where the grapes macerate and are churned with their skins on, at temperatures between 16-18ºC, to produce a white wine full of colour and structure, able to sustain prolonged ageing in oak. The fermentation is halted by adding grape brandy, creating the fortified wine. A wine of high quality, made by blending wines of different harvests to achieve the array of sensory qualities that are typical of these aged white wines. The wines mature in oak casks for variable periods of time, with the average age of all the wines in the blend defining the age on the label. The resulting blend expresses the characteristics given by the ageing in wood.

Served chilled, it is an elegant aperitif. Wonderful with rich starters, such as foie gras, vol-au-vent, scallop gratin or mushroom risotto. Being remarkably fresh despite the age, it is ideal with a crème brulée, a crispy crepe with custard or a spicy apple crumble. Goes perfectly with blue cheese, such as Stilton. Equally delicious on its own. Best served at a temperature between 8 and 10°C.