Port
Vintage 1997
Vinification Process
Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the wort reaches the desired sweetness value, the fermentation is interrupted by the addition of aguardente (77%), later staggered in oak wood, in the warehouses in Vila Nova de Gaia until bottled, between the 2nd and 3rd year, after being approved.
Tasting Notes
Wine that shows some reduction aromas, fine and elegant, denoting the red fruits, jams and some nuances of ripe fruit, in the mouth has good presence of soft and velvety tannins, the final stay is pleasant prolonged and pleasant.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,65 g/dm3 Tartaric Acid Residual Sugar Content 92,3 g/dm3 Preservation 10-18ºC in a dry and airy place Enologist Elisete Beirão
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
Temperature
16 / 18ºC