DESCRIPTION
Deep red color, on the nose is complex with red fruit well present, on the palate has strong tannins with vivid acidity with persistent aftertaste.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
19,5 % vol.

TOTAL ACIDITY
4,33 g/l in tartaric acid

RESIDUAL SUGAR
110,2 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 add of brandy; following a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia; after approval was then bottled between te second and third year.