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 ad 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: Deep red coloured wine, the nose is complex which brings out tea and cocoa notes, with some black fruit aromas. On the palate is a very concentrated wine, with a very pleasant
tannins. Wine with a great aging potential.