Colheita 1977

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

Light amber color. e aroma is complex, with notes of nutmeg, honey and a citric hint. e palate is elegant and velvety, this wine grows in the mouth.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 4,42 g/dm3 Tartaric Acid
Residual Sugar Content 118 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