Vintage 1976

Vinification Process

After de-stemming wine fermented at controlled temperature (24o-28ºC), when must reach the desired sweetness value, fermentation is interrupted by add of Brandy (77%), followed by a period of maturation in oak barrels at the warehouses in Vila Nova de Gaia. Bottling, after the second or third year a er been superiorly approved.

Tasting Notes

Wine of golden color, with aromas of reduction developed intertwined with roasted nuts. In the mouth confirms the aromas and is still powerful, with good rectronasal attack. At will it blends well with a board of strong cheeses. To the meal accompanying aboar with chestnuts or with roasted veal llet. For dessert, accompany a walnut cake or an almond tart.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20,6% vol.
Total Acidity 3,38 g/dm3 Tartaric Acid
Residual Sugar Content 96,5 g/dm3
Preservation 10-18ºC in a dry and airy place
Enologist Elisete Beirão

Grape Varieties

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


16 / 18ºC