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.
Good developed aromas in bottle, hints to wild fruits and chocolate fragrances. Presence of dry fruits with a remarkable nut aroma. At taste we may find all the characteristics revealed in the aroma.
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,14 g/dm3 Tartaric Acid Residual Sugar Content 99,2 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