Port
Vintage 2007
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, in the warehouses of Vila Nova de Gaia; after approval was then bottled between the second and third year.
Tasting Notes
Wine of color retinta, in the nose is a complex wine where the red fruits are well present, in the mouth it is a wine with an excellent gustatory balance where the tannins are well framed.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 4,33 g/dm3 Tartaric Acid Residual Sugar Content 110,2 g/dm3 Preservation 10-18ºC in a dry and airy place Enologist Ana Urbano
Grape Varieties
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca
Temperature
12 / 14ºC