Port
Vintage 1989
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, a er the second or third year a er been superiorly approved.
Tasting Notes
Good developed aromas, due to its maturation in bottle, revealing also notes of grove fruit jam, at taste round tannins with long persistence.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 3,98 g/dm3 Tartaric Acid Residual Sugar Content 99 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