Port
Vintage 1967
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 between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
Tasting Notes
Wine with aromas of evolution where the aromas of spices and nuts (hazelnut) stand out. In the mouth it is a very delicate wine con rming the aromas, with a long and pleasant end of mouth.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,45 g/dm3 Tartaric Acid Residual Sugar Content 100,81 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
Temperature
16 / 18ºC