Port
Vintage 1960
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 between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
Tasting Notes
Colorful, Vintage Port 2009 is intense in personality, with aromas of ripe berries, jam and nuances of blackberries when young, becoming complex and full of tertiary aromas with age. The palate is always powerful, with a remarkable structure, revealing a pleasant and long aftertaste. To drink already, assuming however a great evolution in the bottle.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,32 g/dm3 Tartaric Acid Residual Sugar Content 103,4 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Ana Urbano
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca
Temperature
12 / 14ºC