Malvasia Fina

Sweet fortified wine from the Douro. Fermentation is stopped part-way by adding grape spirit (aguardente), which keeps natural grape sugar and lifts alcohol to roughly 19–22%. Grapes are still trodden by foot in granite lagares at some quintas. Traditionally the young wine was shipped downriver and aged in lodges in Vila Nova de Gaia, opposite Porto.

Fortified wine from the island of Madeira, aged with heat and air until it becomes almost indestructible. Cheaper wines are warmed in tanks (estufagem); the best age slowly in casks in warm lofts (canteiro). An opened bottle keeps for months, and century-old vintages are still lively.

Whites from high-altitude Douro vineyards, where cool nights keep freshness. Often blends of Rabigato, Viosinho, Gouveio and Códega, with citrus, stone fruit and a mineral finish.

Textured, age-worthy whites built on Encruzado, often fermented or aged in oak. Some of Portugal’s finest dry whites.

Fresh, high-acid traditional-method sparkling wine from a cool mountain plateau south of the Douro, made from Malvasia Fina and Cerceal alongside Chardonnay and Pinot Noir.