Port
Colheita 1995
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
Dark brick color. e aroma is complex, showing up slightly spicy notes with a smooth,elegant blend of dried apricot and honey. The palate has soft tannins with pleasant and long end.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,54 g/dm3 Tartaric Acid Residual Sugar Content 116 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