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: Pale tawny wine, with personalised aromatic evolution, with well defined tertiary aromas, enhancing a noble wood with vanillas, good and elegant presence of the “Vinagrinho”,
noble volatile acidity, and spices, mild notes of pepper and clove with a slight nutmeg touch. At taste is powerful and fresh revealing well its age, delighting us with its long after taste.