Colheita 1963

Vinification Process

Partial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy (77%), followed by a minimum maturation period of seven years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

Tasting Notes

An ambar coloured wine, with green hues. Intense, pretty good and complex evolution of the tertiary aromas; good wood and an assortment of spices combining into a tuned symphony with the aromas of nuts and almond, agreeable sour. At taste is full-bodied and unctuous confirming all the good sensations emerging in the nose, matching a powerful inner-nose and a long delicious after taste.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 6,7 g/dm3 Tartaric Acid
Residual Sugar Content 163 g/dm3
Preservation10-18ºC in a dry and airy place
Enologist Elisete Beirão

Grape Varieties

Mixture of Old Vines


10 / 12ºC