VINIFICATION
Its fermentation takes place in stainless steel vats, where the grapes macerate and are churned with their skins on, at temperatures between 16-18ºC, to produce a white wine full of colour and structure, able to sustain prolonged ageing in oak. The fermentation is halted by adding grape brandy, creating the fortified wine. A wine of high quality, made by blending wines of different harvests to achieve the array of sensory qualities that are typical of these aged white wines. The wines mature in oak casks for variable periods of time, with the average age of all the wines in the blend defining the age on the label. The resulting blend expresses the characteristics given by the ageing in wood. 

TASTING NOTES
An appealing gold colour. Elegant and complex, with aromas of spice, prevailing notes of dried fruit and elegant hints of wood. Smooth and round on the palate, it shows complexity amidst intense flavours of dried fruit. An excellent finish. 

RECOMMENDATIONS
Served chilled, it is an elegant aperitif. Wonderful with rich starters, such as foie gras, vol-au- -vent, scallop gratin or mushroom risotto. Being remarkably fresh despite the age, it is ideal with a crème brulée, a crispy crepe with custard or a spicy apple crumble. Goes perfectly with blue cheese, such as Stilton. Equally delicious on its own. Best served at a temperature between 8 and 10°C.

VINE
The rows of vines are traditionally planted across the slope in horizontal terraces. More recently vines have been planted up the slope (called “vinha ao alto”, meaning vertically planted). 

SOIL
Schist-sandstone (greywacke), interspersed with granite in some places. 

HEIGHT
Up to 600 metres. 

GRAPE VARIETIES
Traditional Douro grape varieties. 

TECHNICAL DETAILS
Alcohol 20,00%
pH 3,39
Total Acidity 4,10 g/dm3
Reducing Sugars 116,00 g/dm3 

WINEMAKER
Carlos Alves

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