1 BOTTLE X 75cl. 

20% VOL.

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

Touriga Nacional, Touriga Franca, Tinta

Roriz and Tinta Barroca.

WINE MAKER

Carlos Alves

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 from one single harvest. A Colheita wine matures in oak barrels for periods

of time that can vary, but never less than 7 years. It is then bottled and sold according to the

demands of the market.

TASTING NOTES

Golden-brown colour, with reddish hues. Intense and rich on the nose, with aromas of syrup

fruit well-matched with notes of spice and dried fruit. On the palate it is delicate, its sweetness

perfectly matching its tannins and acidity, making it a balanced wine. A long and appealing

finish.

RECOMMENDATIONS

Served chilled, it reveals all its finesse and sophistication, especially when drunk with desserts

made with caramel, dried fruit and spice, such as caramel fondant with apple and ginger jelly,

tarte tatin, crème brulée and medium-strength cheeses. Best served at a temperature between

12 and 14°C.