Touriga Franca, Tinto Cão, Tinta Francisca, Tinta Amarela, Sousão, Tinta Roriz, Touriga Nactional
Vineyards & Viticulture
Vines come from low-yielding vineyards in the Cima Corgo region, with a vine age ranging from 80 to over 100 years.
Harvest & Vinification
The grapes are manually harvested, received in 25 kilo holders at the Vale de Mendiz, then foot-trodden in round, temperature-controlled granite lagares for four hours everyday after harvest by 25-30 people. Fermentation takes place over 2-3 days with 100% stem inclusion. Wine is then fortified after 50% of fermentation is complete with high quality brandy spirit, then aged in tonéis (large oak barrels) in the Douro over the winter, then moved to the cellars at Vila Nova de Gaia in the spring. The final blend then rests in tonéis at the lodges for about two years of ageing before being bottled. Residual sugar is 121.5 g/L.