Description

Winemaking Process: Partial de-stemming, fermentation at controlled temperature (24º-28ºC). When the must reached its desired sweetness value, the fermentation was interrupted by the adding of brandy; afterwards, there was a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia; after approval it was bottled between the fourth and the sixth year.
Tasting Notes: LBV 2017 is an intense ruby colored wine, with an aroma rich in ripe red berries and some chocolate notes. In the mouth it has a good freshness with young tannins that give it a long and elegant finish.