After de-stemming wine fermented at controlled temperature (24-28ºC), 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, a er the second or third year a er been superiorly approved.
Good developed aromas, due to its maturation in bottle, revealing also notes of grove fruit jam, at taste round tannins with long persistence.
Alcoholic Contents 20% vol.
Total Acidity 3,98 g/dm3 Tartaric Acid
Residual Sugar Content 99 g/dm3
Preservation 10-18ºC in a dry and airy place
Enologist Elisete Beirão
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão