Port
Vintage 2016
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 deep red color, with black fruit aromas from the forest and touches of violet and black pepper. On the palate shows an explosion of ripe fruit combined with a high freshness and pronounced tannins, giving it tremendous life and long aftertaste, characteristic that increases the aging potential. Can be consumed already.
Douro Region
Country Portugal Soil Schistous Alcoholic Contents 19,5% vol. Total Acidity 4,62 g/dm3 Tartaric Acid Residual Sugar Content 106 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
16 / 18ºC