DESCRIPTION
Wine with amber color with greenish hints, the aroma has dried fruit and balsamic notes, the palate is intense and well balanced.

REGION
Douro

SOIL
Schistose

ALCOHOL VOLUME
20,0 % vol

TOTAL ACIDITY
5,55 g/l in tartaric acid

RESIDUAL SUGAR
125,0 g/l

WINEMAKING PROCESS
Partial de-stemming and controlled fermentation at 24/28º.C., when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy (77%), followed by a minimum maturation period of seven years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.