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Crusted is a rare traditional style of port wine and Fonseca is one of the few firms which produces it. It is a blend of full bodied wines bottled with no filtration and then cellared for three years before being released for sale. As the name indicates, it will form a 'crust' or sediment in the bottle and should be decanted before being served. The formation of this 'crust' is a natural process which occurs in the finnest full bodied port wines. It is an indication that the wine will continue to improve in bottle and develop its aroma and character with age.
Fonseca Crusted is selected from the finest Cima Corgo ports and the supply is very limited.
Powerful aromatic bouquet. Dark berry fruits on the nose and mouth. Great layers of complexity and flavour. Plump raisin, spice, eucalyptus notes as well as the berry fruit flavours. An elegant and finely balanced wine.
How to Serve:
If you have a decanter, use it for this crusted port. If you do not, try 'double decanting' which achieves the same effect: pour the port into a suitable neutral receptacle, such as a jug. Take special care towards the end of the bottle - use natural light or a candle to see when the sediment starts to be poured. Without undue wastage, stop pouring at this point. Rinse then drain the origin bottle, then pour the decanted port back into serve. The process also opens up the full depth of tastes and aromas to be enjoyed.