Colheita 1967

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%).

Tasting Notes

Light brown wine with greenish glints. e royalty and excellence of the tertiary aromas with complexity and harmony in which the spices are well present as peppers and nutmeg, good notes of jams and a vanilla given by a good and so wood. In the mouth confirms all its elegance and quality and fills us with mouths of good and powerful avors worthy of its nobility. It has a majestic rectronasal attack and a prolonged and noble end of mouth.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 4,95 g/dm3 Tartaric Acid
Residual Sugar Content 122,8 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


16 / 18ºC