Topaz colour with brownish tinge, with aromas reminiscent of dried fruit, with almonds, walnuts and hazelnuts, well integrated with the wood, which is very notable. In the mouth, it is highly complex, smooth with similar hints of dried fruit, and slightly floral. The finish is long, persistent and very elegant.
Oenologist Jaime Quendera
Old vineyards in Fernando Pó, a prime area in the municipality of Palmela on sandy soil in continental mediterranean climate. Normal classical fermentation with native yeasts and old cement vats. Ageing for 35 years, the last 15 in used French and American oak barrels.
Recommended storage time is 100 years. Serve as a digestif, in colder weather and with time to enjoy its flavours.
