Colheita 2004

Vinification Process

Partial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy (77%), followed by a minimum maturation period of seven years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

Tasting Notes

Reddish red wine. In the nose, the aromas of the fruits of the forest stand out along with some spices and touches of vanilla, beginning to appear an evolved bouquet. In the mouth is sweet and delicate, feel soft tannins and rounded. Long and persistent ending.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 3,70 g/dm3 Tartaric Acid
Residual Sugar Content 107 g/dm3
Preservation10-18ºC in a dry and airy place
Enologist Ana Urbano

Grape Varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão


10 / 12ºC