DESCRIPTION
Dark amber in color. Aroma of figs and balsamic notes, the palate is unctuous and with good freshness and a long finish.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
21,0 % vol

TOTAL ACIDITY
6,12 g/l in tartaric acid

RESIDUAL SUGAR
155,0 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.