Colheita 1965

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

A pale tawny wine, with green hues. Pretty good and complex evolution of the tertiary aromas; good wood and an assortment of spices combining into a tuned symphony with the aromas to “vinagrinho”, agreeable sour. At taste is full-bodied and unctuous con rming all the good sensations emerging in the nose, matching a powerful inner-nose and a long delicious a er taste.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 21% vol.
Total Acidity 5,81 g/dm3 Tartaric Acid
Residual Sugar Content 146,1 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


12 / 14ºC