Vintage 2007

Vinification Process

Partial de-stemming, fermentation at controlled temperature (24-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the add of brandy; following a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia; after approval was then bottled between the second and third year.

Tasting Notes

Wine of color retinta, in the nose is a complex wine where the red fruits are well present, in the mouth it is a wine with an excellent gustatory balance where the tannins are well framed.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 19,5% vol.
Total Acidity 4,33 g/dm3 Tartaric Acid
Residual Sugar Content 110,2 g/dm3
Preservation 10-18ºC in a dry and airy place
Enologist Ana Urbano

Grape Varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca


12 / 14ºC