DESCRIPTION
Golden dry White; delicate wood with notes of dry fruits, prevailing pinion and a slight resin.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
19,5 % vol

TOTAL ACIDITY
3,7 g/l in tartaric acid

RESIDUAL SUGAR
63,0 g/l

WINEMAKING PROCESS
Pelicular maceration; fermentation at a controlled temperature (18-20ºC). Fermentation interrupted by the addiction of brandy.