Colheita 1968

Vinification Process

Wine fermented after partial destemming at controlled temperature (24-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the addiction of brandy (77%); ageing in oak wood barrels for a minimum period of seven years, in our warehouses in Vila Nova de Gaia, till bottling.

Tasting Notes

Amber color with green hues. Complex and intense aroma, notes of nutmeg and hints of orange peel combined with roasted almonds. On the palate is full bodied and complex with an excellent nish.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 5,92 g/dm3 Tartaric Acid
Residual Sugar Content 144 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