Port
Colheita 1963
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, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
Tasting Notes
An ambar coloured wine, with green hues. Intense, pretty good and complex evolution of the tertiary aromas; good wood and an assortment of spices combining into a tuned symphony with the aromas of nuts and almond, agreeable sour. At taste is full-bodied and unctuous confirming all the good sensations emerging in the nose, matching a powerful inner-nose and a long delicious after taste.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 6,7 g/dm3 Tartaric Acid Residual Sugar Content 163 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Elisete Beirão
Grape Varieties
Mixture of Old Vines
Temperature
10 / 12ºC