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


16 / 18ºC