DESCRIPTION
Pale tawny wine, with personalised aromatic evolution, with well defined tertiary aromas, enhancing a noble wood with vanillas, good and elegant presence of the “Vinagrinho”, noble volatile acidity, and spices, mild notes of pepper and clove with a slight nutmeg touch. At taste is powerful and fresh revealing well its age, delighting us with its long after taste.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
20,0 % vol

TOTAL ACIDITY
4,29 g/l in tartaric acid

RESIDUAL SUGAR
125,0 g/l

WINEMAKING PROCESS
Wine fermented after partial destemming at controlled temperature, 24/28C., when the must reaches the desired sweetness, fermentation is then interrupted by adding brandy (77%), ageing in oak wood barrels for a minimum period of seven years, in our warehouses in Vila Nova de Gaia, till bottling.