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 aromas, 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 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 tawny Port wines. These wines have each matured in oak casks for varied 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
A delicate orange-green colour. Its splendid nose is a complex marriage of dried fruit, spice and notes of fine wood. On the palate, its avours are rich and concentrated, with a long and velvety finish.

RECOMMENDATIONS
Irresistible with a starter of foie gras with aubergine and walnuts. A great choice for an endless array of desserts, such as toee brownies, chocolate and pistachio pavé, or crostini of walnuts with chèvre. Best served at a temperature between 12 and 14°C.

VINE
The vineyard is disposed along the slopes on horizontal levels and, more recently, they are planted along the lines of greatest slopes, so called “Vinha ao Alto” (vertically planted vines). 

SOIL
Schist greywacke ante-Ordovician, with some inclusions of a geological formation of granitic involving nature. 

HEIGHT
Up to 600 meters.

GRAPE VARIETIES 

Traditional Douro grape varieties. 

TECHNICAL DETAILS
Alcohol 20%
pH 3,54
Total Acidity 4,78 g/dm3
Reducing Sugars 121,00 g/dm3

WINEMAKER 

Carlos AlveS

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