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 final 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
Amber in colour, with green hues. An intense and complex nose, with prevailing aromas of dried fruit well-balanced with notes of vanilla and honey. On the palate, it is harmonious, concentrated and unctuous. A superb and enduring finish. 

RECOMMENDATIONS
Irresistible with a starter of foie gras with aubergine and walnuts. A great choice for an endless array of desserts, such as toffee brownies, chocolate and pistachio pavé, or crostini of walnuts with chèvre. Best served at a temperature between 12 and 14°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 20,0% 

pH 3,53

Total Acidity 4,70 g/dm3

Reducing Sugars 130,00 g/dm3

WINEMAKER

Carlos Alves

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