porto_quinta_do_cachao_vintage_1976

Porto Quinta do Cachão Vintage 1976

DESCRIPTION
Brick colour. On the nose has a great intensity, shows notes of jam and dried fruits. The palate has silky tannins with a long finish.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20,6 % vol.

TOTAL ACIDITY
3,38 g/l in tartaric acid

RESIDUAL SUGAR
96,5 g/l

WINEMAKING PROCESS

Wine fermented after partial destemming at controlled temperature (24-28 ºC), when must reached the desired sweetness value, fermentation was interrupted by the ad of brandy; following a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia; after approval was then bottled between the second and third year.

AGEING POTENCIAL

Drink Now/Hold

GRAPE VARIETIES

Touriga Nacional
Touriga Franca
Tinta Barroca
Tinta Roriz
Tinto Cão

SERVICE TEMPERATURE

16-18 ºC

Description

porto_quinta_do_cachao_vintage_1976

Porto Quinta do Cachão Vintage 1976

DESCRIPTION
Brick colour. On the nose has a great intensity, shows notes of jam and dried fruits. The palate has silky tannins with a long finish.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20,6 % vol.

TOTAL ACIDITY
3,38 g/l in tartaric acid

RESIDUAL SUGAR
96,5 g/l

WINEMAKING PROCESS

Wine fermented after partial destemming at controlled temperature (24-28 ºC), when must reached the desired sweetness value, fermentation was interrupted by the ad of brandy; following a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia; after approval was then bottled between the second and third year.

AGEING POTENCIAL

Drink Now/Hold

GRAPE VARIETIES

Touriga Nacional
Touriga Franca
Tinta Barroca
Tinta Roriz
Tinto Cão

SERVICE TEMPERATURE

16-18 ºC

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