Port
Vintage 1976
Vinification Process
After de-stemming wine fermented at controlled temperature (24o-28ºC), when must reach the desired sweetness value, fermentation is interrupted by add of Brandy (77%), followed by a period of maturation in oak barrels at the warehouses in Vila Nova de Gaia. Bottling, after the second or third year a er been superiorly approved.
Tasting Notes
Wine of golden color, with aromas of reduction developed intertwined with roasted nuts. In the mouth confirms the aromas and is still powerful, with good rectronasal attack. At will it blends well with a board of strong cheeses. To the meal accompanying aboar with chestnuts or with roasted veal llet. For dessert, accompany a walnut cake or an almond tart.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20,6% vol. Total Acidity 3,38 g/dm3 Tartaric Acid Residual Sugar Content 96,5 g/dm3 Preservation 10-18ºC in a dry and airy place Enologist Elisete Beirão
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cão
Temperature
16 / 18ºC