Colheita 1964

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

Wine with greenish glints on the branch. Fine and subtle aromas, the spices are well present, with a touch of vinagrinho. In the mouth we notice a nice and fine wood and it confirms the panoply of good aromas that give us an excellent rectronasal touch and a long and eloquent end of mouth.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 5,55 g/dm3 Tartaric Acid
Residual Sugar Content 125 g/dm3
Preservation10-18ºC in a dry and airy place
Enologist Elisete Beirão

Grape Varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão


10 / 12ºC