TITAN of Távora-Varosa Daemon ‘Sescenti Sexaginta Sex’ (666) is a white wine from an old vineyard, over 140 years old, located in the municipality of Sernancelhe, at an altitude of 850 metres. This vineyard, with an area of 0.80 hectares, grows on granite and quartz soil, with the Cerceal variety predominating among other varieties planted. Winemaking: The winemaking process was very simple and uninterventive: fresh grapes at their ideal point of ripeness, hand-picked into 20kg boxes, were transported to the winery where they underwent careful hand-picking, destemming and gentle crushing. Without pressing, it went straight into new French oak barrels, where it underwent alcoholic fermentation and malolactic fermentation and continued to age for a further 24 months, with the fine lees regularly removed and temperature and humidity controlled.
TITAN of Távora-Varosa Daemon ‘Sescenti Sexaginta Sex’ (666) is a white wine from an old vineyard, over 140 years old, located in the municipality of Sernancelhe, at an altitude of 850 metres. This vineyard, with an area of 0.80 hectares, grows on granite and quartz soil, with the Cerceal variety predominating among other varieties planted. Winemaking: The winemaking process was very simple and uninterventive: fresh grapes at their ideal point of ripeness, hand-picked into 20kg boxes, were transported to the winery where they underwent careful hand-picking, destemming and gentle crushing. Without pressing, it went straight into new French oak barrels, where it underwent alcoholic fermentation and malolactic fermentation and continued to age for a further 24 months, with the fine lees regularly removed and temperature and humidity controlled.
Security policy
Delivery policy
Return policy
TITAN of Távora-Varosa Daemon ‘Sescenti Sexaginta Sex’ (666) is a white wine from an old vineyard, over 140 years old, located in the municipality of Sernancelhe, at an altitude of 850 metres. This vineyard, with an area of 0.80 hectares, grows on granite and quartz soil, with the Cerceal variety predominating among other varieties planted. Winemaking: The winemaking process was very simple and uninterventive: fresh grapes at their ideal point of ripeness, hand-picked into 20kg boxes, were transported to the winery where they underwent careful hand-picking, destemming and gentle crushing. Without pressing, it went straight into new French oak barrels, where it underwent alcoholic fermentation and malolactic fermentation and continued to age for a further 24 months, with the fine lees regularly removed and temperature and humidity controlled.
