Grapes were de-stemmed, crushed and vinified, and there was a careful maceration of the musts in contact with the skins, in order to extract the maximum color, tannins and aromas, complemented by permanent reassembly during fermentation. The fermentation took place in French oak vats at a controlled temperature between 29-30ºC°C until reaching the desired sweetness point. Wine fortification occurred after the addition of the brandy, originating a fortified wine. It has aged in French oak casks since 1957.
Touriga Nacional, Touriga Franca, Tinta Roriz
Colour with bright golden tones. It has a bouquet of complex aromas of dehydrated citrus fruits, apricots, oranges. In the mouth is elegant with a well balanced sweetness with an acidity from the aromas of almonds. It has a soft velvety texture with a fresh finish.
Store and Serve Advice:
The wine should be stored in a cool place. Serve at a temperature between 12 and 14ºC.