Description

Winemaking Process: Wine fermented after partial destemming at controlled temperature (24-28ºC), when must reached the desired sweetness value, fermentation was interrupted by the addiction of
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: Light amber color. The aroma is complex, with notes of nutmeg, honey and a citric hint. The palate is elegant and velvety, this wine grows in the mouth.