Characteristics
The year 1950 was considered an excellent quality year, with harmonious, full-bodied and very fruity wines, thanks to a rainy winter and a summer of relatively low temperatures, which was reflected in a delay in the harvests that took place under perfect weather conditions.

Enology
Alcoholic fermentation: Maceration on skins in wine presses with interruption of fermentation by the addition of grape spirit.
Aging: Aged in wood (barrels, casks and vats) until bottling date.

Tasting notes
COLOUR: Amber of an old greenish golden colour.
NARR: Notes of an involving aromatic intensity dominated by the presence of notes of dried fruits, caramel, spices and wood well characteristic of the ageing of Port wine.
Mouth: Wine with great character, which impresses by its good concentration, volume and velvety smoothness. Elegant finish that persists and sensitizes us.

Tasting Harmonies
Ideal to accompany dried fruits, sweet and caramel-based desserts. Serve at a temperature between 16 and 18ºC.

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