Port
Colheita 2003
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
Golden colour, sweet wine. Slight spicy and vanilla aroma combined with some wood with a resin touch, result in a well- balanced final. At taste is sweet and delicate, smooth and rounded tannins, confirming all the good sensations emerging int he nose, matching a powerful inner-nose and a long delicious a er taste.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,7 g/dm3 Tartaric Acid Residual Sugar Content 115,3 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Ana Urbano
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
Temperature
12 / 14ºC