Colheita 2000

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

A blond wine with wild fruits aroma, where the blackberry stands out. In the mouth the aromas are confirmed, as it has subtle but present tannins and a slight vanilla touch. The after tasting is persistent and fine.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 3,83 g/dm3 Tartaric Acid
Residual Sugar Content 94,3 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