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, after the second or third year a er been superiorly approved.
Wine of golden color, with a good evolution of the aromas of reduction, with touches of fruits of the forest and chocolate nuances. e aromas of nuts are present with prominence for the nut. In the mouth all the predicates revealed in the aroma are confirmed.
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,9 g/dm3 Tartaric Acid Residual Sugar Content 10333 g/dm3 Preservation 10-18ºC in a dry and airy place Enologist Elisete Beirão
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
16 / 18ºC