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 stainless steel vats 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. Made by blending wines of different harvests, with different levels of
maturation in stainless steel and wood for a minimum of 3 years, the result is
a rich and aromatic wine, with the perfect level of sweetness.

TASTING NOTES
Vibrant citrus colour. An enveloping and perfumed nose, with prominent
fresh and floral aromas. On the palate it is delicate and compelling, with a
long, balanced and delicious finish.
RECOMMENDATIONS
A delicious aperitif when served chilled, both on its own or with some roasted
almonds and dried fruit. Its freshness and lightness make this wine a perfect
choice to accompany a dried fig salad with prosciutto, or a delicious grilled
sole with almond crust. A versatile wine, it goes brilliantly with any dessert,
especially ones made with tropical fruit, such as mango and papaya
carpaccio.

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
Schistous-sandstone (greywacke), interspersed with
granite in some places.
HEIGHT
Up to 600 meters.

GRAPE VARIETIES
Traditional Douro grape varieties.
TECHNICAL DETAILS
ALCOHOL 19,00%
pH 3,37
TOTAL ACIDITY 3,88 g/dm
REDUCING SUGARS 102,30 g/dm