Grapes at their ideal ripeness are manually harvested and stored in a refrigerated chamber for 12 hours to preserve their characteristics. Partial destemming and crushing follow, and the grapes are then transferred to a vat for intense maceration before and during alcoholic fermentation with pumping over for greater skin extraction. Grape spirit is added to the fermentation at the moment when the desired sugar content (Bé) is reached, thus producing a fortified wine. This Port wine is aged in oak casks in the Douro, and the final blend is composed of wines that are consistent with the style and quality of the LBV of the year. This wine has not undergone any stabilization procedures, so a natural deposit may form in the bottle.
Grape varieties: Touriga Nacional, Tinta Roriz, Touriga Franca, Tinta Barroca
