Description

Winemaking Process: Fermented wine with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness, fermentation is interrupted by the addition of
brandy (77%), later aging in oak wood for a minimum period of 7 years, in the warehouses in Vila Nova de Gaia until being bottled.
Tasting Notes: A dark tawny wine, with brownish nuances, it has a complex aroma where notes of spices and toasted nuts stand out, in the mouth it is quite structured and intense.