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, black fruit aromas, with hints of violet and black pepper nuances. At the palate shows an explosion of ripe fruit combined with a strong freshness, with the
tannins giving it intense life and long aftertaste, this feature increases the aging potential, although it may be consumed already.