Limited Edition 1963

Tasting Notes

An intense, refined and very complex Port, combining notes of dried fruit (almonds, hazelnuts) with hints of balsamic and spices. Vigorous but very elegant, with remarkable freshness defining an endless aftertaste.

Vinification Process

Fermented with partial destemming at a controlled temperature (24-28ºC) when the must reaches the desired sweetness value, fermentation is interrupted by the addition of brandy (77%), then aged in oak for a minimum of 7 years in warehouses in Vila Nova de Gaia until bottling.