Colheita 1980

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

Pale tawny wine, with personalised aromatic evolution, with well defined tertiary aromas, enhancing a noble wood with vanillas, good and elegant presence of the “Vinagrinho”, noble volatile acidity, and spices, mild notes of pepper and clove with a slight nutmeg touch. At taste is powerful and fresh revealing well its age, delighting us with its long a er taste.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 4,29 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