⚠️ It is not possible to buy Sandeman Apitiv at this time.
This product is no longer in stock
Produced by the traditional method of Port Wine with the addition of brandy later than Port White to give it a little freshness. Aging in oak barrels. Selected wines are usually between 2 to 5 years old. The final batch is filtered, with induced cold stabilization prior to being bottled.
Malvasia Fina, Códega, Viosinho, Gouveio
Bright light straw color. Aroma floral, dominated by nuances of rosemary flowers and white raisins. It is a very soft wine with an extraordinary balance between the sugars of the fruit and the acidity that gives it a touch of natural sweetness.
Store and Serve Advices:
The bottle should be kept standing at 18 ° C. Serve at a temperature between 8ºC and 10ºC.
Maynards Colheita 2009 White Port presents an elegant and smooth aromatic bouquet dominated by young and citric fruity aromas and floral fragrances. It presents itself as subtly complex, fruity, and floral.
This Offley White has a straw yellow color. It is a Port wine that has an intense aroma dominated by flowers, apricot, peach and notes of almonds. Smooth balance between acidity and sweetness with a persistent finish.
Maynards Colheita 1962 White Port is dominated by elegance and sobriety and stands at a high level of quality. It is a wine rich in citrus aromas, mixed with balsamic notes, nuts, spices. Finishes in a tasting acidity with quince jam and mildly spicy notes.
Golden caramel colour. It has an intense and floral aroma. The palate is sweet, creamy, with hints of hazelnuts.
Burmester Extra Dry White Port is silky and round, with a dry soft sweet profile. The flavours are of fresh white fruits, very soft. There is a touch of almonds and hazelnuts and plenty of freshness.
Maynards Colheita 1940 White Port is a high-quality old Port wine, which features lots of concentration by the ageing in wood. It shows layers of caramelized citric aromas and dense spices and it impresses with the acidity of citrus jelly aroma mixed with flavours of fig's mousse and roasted hazelnuts.