Vintage 1989

Vinification Process

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.

Tasting Notes

Good developed aromas, due to its maturation in bottle, revealing also notes of grove fruit jam, at taste round tannins with long persistence.

Douro Region

Country Portugal
Soil Schistous
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

Grape Varieties

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


16 / 18ºC