DESCRIPTION
This crop shows a exquisitely evolution of the tertiary aromas, which in combination with the reduction aromas lead to a superior quality wine. The aroma is rich in spices and dry fruits, we may confirm at taste.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20,0 % vol.

TOTAL ACIDITY
3,98 g/l in tartaric acid

RESIDUAL SUGAR
102,9 g/l

WINEMAKING PROCESS
Partial de-stemming, fermentation at controlled temperature (24º-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the add of brandy; following a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia.