Port
Colheita 2000
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
A blond wine with wild fruits aroma, where the blackberry stands out. In the mouth the aromas are confirmed, as it has subtle but present tannins and a slight vanilla touch. The after tasting is persistent and fine.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,83 g/dm3 Tartaric Acid Residual Sugar Content 94,3 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
16 / 18ºC