DESCRIPTION
Sweet tawny Port. Aroma to red fruits jam, combined with slight wood with vanilla hints.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
19,5 % vol

TOTAL ACIDITY
3,47 g/l in tartaric acid

RESIDUAL SUGAR
100,2 g/l

WINEMAKING PROCESS
Fermentation with partial de stemming at a controlled temperature (24-28 ºC). Fermentation interrupted by the add of brandy. Maturation in wooden casks till bottling.