Colheita 1985

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 tawny wine, with tertiary complex and very fine aromas, notes to “vinagrinho”, noble volatile acidity, and spices as cinnamon and red pepper, bringing us an elegant, harmonious and noble bouquet. Great volume at taste and well balanced inner nose aromas, a noble and persistent a er taste.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 4,72 g/dm3 Tartaric Acid
Residual Sugar Content 112,6 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