Region: Douro, Portugal
Grape Varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão, Tinta Barroca.
The ripe grapes are crushed in tradional lagares. and the juice is fermented at controlled temperature (24-28 º C). When it reaches the sweetness desired, the fermentation is stopped by the addition of brandy ( fortification ), and subsequently aged in oak until bottling.