Traditionally, the vines in the region are grown low, close to the ground. The single or double Guyot and unilateral and bilateral cordons are the methods most frequently used for training the vines. Trellises are not permitted for Port Wine grapes.
This wine was made from a careful selection of grapes and an extended maceration in order to obtain the necessary richness, body and fruitiness needed for a Colheita port. Fermentation was arrested by adding grape alcohol in order to produce a naturally sweet wine.
Intense amber colour. A complex but very attractive bouquet with prominent dried fruit aromas, combined with spicy notes.
Barroca 25%, Tinta Franca 25%, Tinta Amarela 25%, Tinta Roriz 25%