Port
Colheita 1966
Vinification Process
Partial de-stemming and controlled fermentation, when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy, followed by a minimum maturation period of seven years, in oak wood casks till bottling.
Tasting Notes
A pale tawny wine, with green hues. Pretty good and complex evolution of the tertiary aromas; good wood and an assortment of spices combining into a tuned symphony with the aromas to “vinagrinho”, 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 a er taste.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,88 g/dm3 Tartaric Acid Residual Sugar Content 117 g/dm3 Preservation10-18ºC in a dry and airy place Enologist Elisete Beirão
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
Temperature
10 / 12ºC