Porto LBV


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 between the 4th and 6th years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.

Tasting Notes

LBV 2013 is of a ruby deep red color, fresh and fruity with a delicious touch of black licorice notes and chemical nuances. e palate is well-balanced, concentrated with strong, rounded tannin and a long delicious a er taste note.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 4,05 g/dm3 Tartaric Acid
Residual Sugar Content 102 g/dm3
Preservation10-18ºC in a dry and airy place
Enologist Ana Urbano

Grape Varieties

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca


12 / 14ºC