Porto Messias Colheita 2003

Winemaking Process: Wine fermented after partial destemming at controlled temperature, 24/28C., when the must reaches the desired sweetness, fermentation is then interrupted by adding brandy

(77%), ageing in oak wood barrels for a minimum period of seven years, in our warehouses in Vila Nova de Gaia, till bottling.

Tasting Notes: Golden red color. Aroma of a wild berries with some spices and caramel hints. On the palate we feel all the sweetness and delicacy the tannins are soft and rounds, long and persistent

finish.