Port
Colheita 1964
Vinification Process
Partial 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
Wine with greenish glints on the branch. Fine and subtle aromas, the spices are well present, with a touch of vinagrinho. In the mouth we notice a nice and fine wood and it confirms the panoply of good aromas that give us an excellent rectronasal touch and a long and eloquent end of mouth.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,55 g/dm3 Tartaric Acid Residual Sugar Content 125 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Elisete Beirão
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
Temperature
10 / 12ºC