Barros 2004

Carlos Alves

Harvested by hand at their optimum point, the grapes are destemmed, crushed and vinified according to a process based on careful maceration with extraction of color, tannins and aromas from the films, complemented by permanent reassembly during fermentation. This takes place in mills, at a controlled temperature between 28-30ºC, until reaching the desired Baumé degree. In this phase, the wine brandy (benefit) is added, giving rise to a fortified wine. High quality wine, from a single harvest. It ages in wood for varying periods of time, never less than 7 years, and then bottled according to market requests.

Bright brown color with reddish tinge. Complex nose, characterized by the presence of wood notes that blend wonderfully with spicy aromas, suggestions of dried fruits permeated by some notes of compote fruit. Good body and balanced structure. Firm and round tannins to mark a set that emerges intense and velvety. End of charming persistence.