Vintage report: Year of abundant birth of new shoots, with dry weather during the flowering period, resulting in relatively high productivity. The entire period of growth, until harvest, was extremely dry, which affected the photosynthesis in the vines, including interruptions of maturation. This resulted in small bunches, giving concentrated and aromatic whites, and structured, densely coloured reds.
Tasting notes: A wine of dark colour, resembling ripe cherries, with aromas of flowers, black berries and Carob. In the mouth it reveals the characteristic freshness of high altitude wines. This is a highly mineral wine, with silky tannins, but at the same time it is unctuous and layered. A truly balanced Douro Superior.
Vinification and aging: Fermented during seven days at 24ºC, in stainless steel tanks, after a pre-fermentative maceration of 48 hours. 20% of the batch was aged in second year barrels of French oak.
Serving suggestions: Best served at a temperature between 16 and 18ºC.