Vintage 1960

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

Colorful, Vintage Port 2009 is intense in personality, with aromas of ripe berries, jam and nuances of blackberries when young, becoming complex and full of tertiary aromas with age. The palate is always powerful, with a remarkable structure, revealing a pleasant and long aftertaste. To drink already, assuming however a great evolution in the bottle.

Douro Region

Country Portugal
Soil Schistous
Alcoholic Contents 20% vol.
Total Acidity 5,32 g/dm3 Tartaric Acid
Residual Sugar Content 103,4 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