Port
Colheita 1947
Vinification Process
Partial de-stemming and controlled fermentation at 24/28ºC, 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.
Tasting Notes
Light brown wine with high incidence of greenish tones in color. Aromas laden with vinegar and spices with a mixture of peppers, cloves, cinnamon, vanilla and smooth and elegant wood and good notes of jams. In the mouth it is very full and fat with a remarkable complexity and confirming all the nobility of the aromas with a powerful and exuberant rectronasal attack and presents us with an endlessly prolonged end of mouth.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 21% vol. Total Acidity 6,86 g/dm3 Tartaric Acid Residual Sugar Content 146 g/dm3 Preservation Bottle Horizontally Enologist Elisete Beirão
Grape Varieties
Mixture of Old Vines
Temperature
10 / 12ºC