Port
Colheita 1952
Vinification Process
artial de-stemming and controlled fermentation at 24/28ºC, when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy (77%), followed by a minimum maturation period of seven years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
Tasting Notes
Dark brown wine with greenish branch. The Harvest 1952 is a complex and pleasant wine, with a very spicy aroma and a touch of vinagrinho. In the mouth it is very full-bodied and powerful, with an excellent nish.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20,5% vol. Total Acidity 5,4 g/dm3 Tartaric Acid Residual Sugar Content 149 g/dm3 Preservation Bottle Horizontally Enologist Elisete Beirão
Grape Varieties
Mixture of Old Vines
Temperature
10 / 12ºC