Port
Vintage 1979
Vinification Process
After de-stemming wine fermented at controlled temperature (24-28ºC), 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 a good evolution of the aromas of reduction, with touches of fruits of the forest and chocolate nuances. e aromas of nuts are present with prominence for the nut. In the mouth all the predicates revealed in the aroma are confirmed.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,9 g/dm3 Tartaric Acid Residual Sugar Content 10333 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