Description

Winemaking Process: Wine fermented after partial destemming at controlled temperature (24-28 ºC), 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 te second and third year.
Tasting Notes: Deep red color, on the nose is complex with red fruit well present, on the palate has strong tannins with vivid acidity with
persistent aftertaste.