Port
Colheita 1965
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
A pale tawny wine, with green hues. Pretty good and complex evolution of the tertiary aromas; good wood and an assortment of spices combining into a tuned symphony with the aromas to “vinagrinho”, agreeable sour. At taste is full-bodied and unctuous con rming all the good sensations emerging in the nose, matching a powerful inner-nose and a long delicious a er taste.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 21% vol. Total Acidity 5,81 g/dm3 Tartaric Acid Residual Sugar Content 146,1 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
12 / 14ºC