Port
Colheita 1985
Vinification Process
Wine fermented after partial destemming at controlled temperature (24-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the addiction of brandy (77%); ageing in oak wood barrels for a minimum period of seven years, in our warehouses in Vila Nova de Gaia, till bottling.
Tasting Notes
Light tawny wine, with tertiary complex and very fine aromas, notes to “vinagrinho”, noble volatile acidity, and spices as cinnamon and red pepper, bringing us an elegant, harmonious and noble bouquet. Great volume at taste and well balanced inner nose aromas, a noble and persistent a er taste.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,72 g/dm3 Tartaric Acid Residual Sugar Content 112,6 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