The palate has great volume, plenty of fruit, and marked by tannins with a dry finish. WINEMAKER João Nicolau de Almeida APPELLATION Porto GRAPE VARIETIES 55% Touriga Franca, 45% Touriga Nacional WINEMAKING After manual harvesting into 25kg cases, the grapes were stored in a cold chamber for 12 hours. Foot trodden in a wine press for 5 days. Unfiltered. June 2021 bottling. ALCOHOL CONTENTS 19% Technical Sheet PDF
Fresh aromas of green apple, papaya and kumquat. In the mouth it is very lively, pleasant to drink, excellent acidity, with some buttery notes. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 60% Rabigato, 32% Viosinho, 8% Gouveio CULTURE & VINIFICATION After the harvest in September, the grapes are moved to the cellar and stay in the cold room for 12 hours where they are partially crushed and pressed in a vertical press. Natural fermentation took place with indigenous yeast. AGING Aged on fine lees in 600L barrels (30%) and stainless steel vats (70%). ALCOHOL CONTENTS 13% Technical Sheet …
Aromas of red fruits such as strawberries and raspberries alongside balsamic notes. Elegant tannins, a great freshness, and some spices. A very fascinating wine. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETIES 50% Touriga Nacional – 50% Touriga Franca CULTURE & VINIFICATION The harvesting was in September. After a 12-hour chill in the cold room, they were moved by gravity to fermentation vats. The vinification was done in wooden tanks and stainless steel vats. AGING The wine was aged for 12 months in oak casks and 8 months in concrete vats. ALCOHOL CONTENTS 13.5% Technical Sheet PDF
Aromas of tea, chocolate, and spices. Fresh notes on the palate, very dry tannins, and a long persistent finish. 90 pts by The Wine Advocate. WINEMAKER João Nicolau de Almeida APPELLATION Douro GRAPE VARIETAL 40% Vinhas Velhas – 40% Touriga Nacional – 20% Touriga Franca CULTURE & VINIFICATION Manual harvest in September. Vinification was carried out by trodden where complete fermentation took place with indigenous yeast. AGING The wine was aged for 12 months in 225 L barrels and 600 L casks made of French, American, and German oak. ALCOHOL CONTENTS 14.5% Technical Sheet PDF