VINIFICATION
Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aro-mas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the nal fortied wine. A wine of high quality, made from one single harvest. A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years. It is then bottled and sold according to the demands of the market. 

TASTING NOTES

Brick in colour, this Colheita shows aromas of caramelized fruit, dried fruit and spice from its ageing in barrel. On the palate it is a balanced wine, with a perfect match between acidity and sweetness. Flavours of dried fruit, coee and delicate notes of spice render the wine velvety and intense.

RECOMMENDATIONS
Served chilled, it reveals all its nesse and sophistication, especially when drunk with desserts made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly, tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between 14 and 16°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
25% Touriga Nacional, 25% Touriga Franca, 25% Tinta Roriz, 25% Tinta Barroca. 

TECHNICAL DETAILS
Alcohol 20%
pH 3,5
Total Acidity 4,6 g/dm3
Reducing Sugars 100 g/dm3

WINEMAKER
Carlos Alves

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