Port
Vintage 2003
Vinification Process
Partial de-stemming, fermentation at controlled temperature (24-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the add of brandy; following a period of maturation in oak barrels.
Tasting Notes
Full bodied, fine aroma and taste, remarkable notes of wild ripped fruits and a subtle and pleasant vanilla touch, gained when the maturation in old used barrels; at taste we may find tannins of great personality, smoothness and excellent inside nose effects. Pleasant and long after taste. It is a great vintage for its elegance and structure; we may drink it now or latter following its evolution in the bottle.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 20% vol. Total Acidity 4,43 g/dm3 Tartaric Acid Residual Sugar Content 94,5 g/dm3 Preservation 10-18ºC in a dry and airy place Enologist Elisete Beirão
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca
Temperature
16 / 18ºC