hvor François Rousset-Martin arbejder med små parceller og præcis terroirformidling

” Grown biodynamically in Vittoria and spontaneously fermented in concrete vats

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køligt og vindudsat — ikke et oplagt sted for produktion

BuveZ’en kan både læses som “drik af den” og “drik zen” – præcis den uhøjtidelige stil de godt kan lide hos Mas de Libian

Ruby Macon Village hvor François Rousset-Martin arbejder medInfantados Ruby is made according to the same philosophy as the rest of the house's ports: all vinification takes place on the quinta, where the grapes are hand harvested and traditionally trampled in lagares. Fermentation is allowed to run a little longer than normal for the Ruby style, resulting in a less sweet and more vinous port than most basic versions. After fortification, the wine is aged for a shorter period in wood, but without harsh