porto_quinta_do_cachao_vintage_1989

Porto Quinta do Cachão Vintage 1989

DESCRIPTION
Dark brick colour. The reduction aromas characteristic of aging in bottle with some hues of ripe black fruits gives a complex aroma. On the palate has a smooth tannins with a lingering finish.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20,0 % vol.

TOTAL ACIDITY
3,98 g/l in tartaric acid

RESIDUAL SUGAR
99,0 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_1989

Porto Quinta do Cachão Vintage 1989

DESCRIPTION
Dark brick colour. The reduction aromas characteristic of aging in bottle with some hues of ripe black fruits gives a complex aroma. On the palate has a smooth tannins with a lingering finish.

REGION
Demarcada do Douro

SOIL
Schistose

ALCOHOL VOLUME
20,0 % vol.

TOTAL ACIDITY
3,98 g/l in tartaric acid

RESIDUAL SUGAR
99,0 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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