Colheita 2003

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

Golden colour, sweet wine. Slight spicy and vanilla aroma combined with some wood with a resin touch, result in a well- balanced final. At taste is sweet and delicate, smooth and rounded tannins, confirming all the good sensations emerging int he 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 4,7 g/dm3 Tartaric Acid
Residual Sugar Content 115,3 g/dm3
Preservation10-18ºC in a dry and airy place
Enologist Ana Urbano

Grape Varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão


12 / 14ºC