Port
Colheita 1967
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%).
Tasting Notes
Light brown wine with greenish glints. e royalty and excellence of the tertiary aromas with complexity and harmony in which the spices are well present as peppers and nutmeg, good notes of jams and a vanilla given by a good and so wood. In the mouth confirms all its elegance and quality and fills us with mouths of good and powerful avors worthy of its nobility. It has a majestic rectronasal attack and a prolonged and noble end of mouth.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,95 g/dm3 Tartaric Acid Residual Sugar Content 122,8 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
16 / 18ºC