Port
Colheita 2007
Vinification Process
Wine fermented after partial destemming at controlled temperature, 24/28ºC, when the must reaches the desired sweetness, fermentation is then interrupted by adding 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
Red wine with brownish hues. e aroma is rich in dried fruit with a touch of spices and raisins, beginning to emerge a very elegant bouquet. On the palate is sweet and refreshing, has good tannins. Long and persistent.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 3,6 g/dm3 Tartaric Acid Residual Sugar Content 110 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
Temperature
10 / 12ºC