Port
Colheita 1968
Vinification Process
Wine fermented after partial destemming at controlled temperature (24-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the addiction of brandy (77%); ageing in oak wood barrels for a minimum period of seven years, in our warehouses in Vila Nova de Gaia, till bottling.
Tasting Notes
Amber color with green hues. Complex and intense aroma, notes of nutmeg and hints of orange peel combined with roasted almonds. On the palate is full bodied and complex with an excellent nish.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 5,92 g/dm3 Tartaric Acid Residual Sugar Content 144 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