Vintage 1983

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 2nd and 3rd years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

Tasting Notes

Wineofreddish-browncolor,witharomas of well-developed reduction with notes of nuts, in the mouth the retronasal attack con rms the aromas. It is a delicate and prolonged wine in the mouth.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 4,13 g/dm3 Tartaric Acid
Residual Sugar Content 99,2 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