DESCRIPTION
Intense aroma wine with notes of sandalwood and some spices. In the mouth it shows its complexity with a good long finish.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20 % vol.

TOTAL ACIDITY
4,05 g/l in tartaric acid

RESIDUAL SUGAR
100,4 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.