artial 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, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
Dark brown wine with greenish branch. The Harvest 1952 is a complex and pleasant wine, with a very spicy aroma and a touch of vinagrinho. In the mouth it is very full-bodied and powerful, with an excellent nish.
Alcoholic Contents 20,5% vol.
Total Acidity 5,4 g/dm3 Tartaric Acid
Residual Sugar Content 149 g/dm3
Preservation Bottle Horizontally
Enologist Elisete Beirão
Mixture of Old Vines