Description

Winemaking Process: Wine fermented after partial destemming at controlled temperature, 24/28C., when the must reaches the desired sweetness, fermentation is then interrupted by adding brandy (77%), ageing in oak wood barrels for a minimum period of seven years, in our warehouses in Vila Nova de Gaia, till bottling.
Tasting Notes: Golden red color. Aroma of a wild berries with some spicy character and some hints of vanilla. On the palate we feel all the sweetness and some smooth tannins, has a delicate and long
finish.