Description

Winemaking Process: Partial de-stemming and controlled fermentation at 24/28º.C., when must reaches the desired sugar level, fermentation is then interrupted by the addiction of brandy (77%), followed by a minimum maturation period of seven years, in oak wood casks till bottling in our warehouses in Vila Nova de Gaia.
Tasting Notes: A pale tawny wine, with green hues. Pretty good and complex evolution of the tertiary aromas; good wood and an assortment of spices combining into a tuned symphony with the aromas to “vinagrinho”, agreeable sour. At taste is full bodied and unctuous confirming all the good sensations emerging in the nose, matching a powerful inner-nose and a long delicious after taste.