Colheita 2005

Vinification Process

Wine fermented after partial destemming at controlled temperature, 24/28ºC, when the must reaches the desired sweetness, fermentation is then interrupted by adding 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

Red wine with brownish hues. e aroma is rich in dried fruit with a touch of spices and raisins, beginning to emerge a very elegant bouquet. On the palate is sweet and refreshing, has good tannins. Long and persistent.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 19,5% vol.
Total Acidity 3,6 g/dm3 Tartaric Acid
Residual Sugar Content 110 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