Sogevinus invited me to create a special photograph about "Kopke Colheita Port Wines".
Kopke Colheita Port Wines are renowned all over the world for their extraordinary award-winning quality. Made from a singular harvest, they are aged in wood for as long as possible and are only bottled upon commission.
Taste history with the oldest port wine house.
Concept Approach (test)
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation.
This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made from one single harvest.
A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. It is then bottled and sold according to the demands of the market.
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An old wood oak barrel was the chosen denominator in these special aging of port wines.
Final Result
Final Magazine Ad
Credits
Client - Sogevinus "KOPKE"
Creative direction / Concept - Álvaro Martino, Joana Tender
Art Photography / Photography / Edition - Álvaro Martino
