Description

Winemaking Process: Partial de-stemming, fermentation at controlled temperature (24º 28º.C), when must reached the desired sweetness value, fermentation was interrupted by the add of
brandy; following a period of maturation in oak barrels, in the warehouses of Vila Nova de Gaia; after approval was then bottled between the second and third year.
Tasting Notes: Full bodied, fine aroma and taste, remarkable notes of wild ripped fruits and a subtle and pleasant vanilla touch, gained when the maturation in old used barrels; at taste we may find tannins of great personality, smoothness and
excellent inside nose effects. Pleasant and long after taste. It is a great vintage for its elegance and structure; we may drink it now or latterfollowing its evolution in the bottle.