It starts on a very traditional rancio profile with chocolate, plum, sandalwood, tobacco, and nutmeg. It then evolves on a floral profile of dried rose, jasmine, and saffron with delicious notes of passionfruit and old Colheita port wine. Creamy and full, it follows the impressions of the nose with spicier and woodier notes such as pepper, cloves and cardamom coated in toffee and vanilla. Evolves to a fruitier profile with mandarin, blackberry and hawthorn while oak moss, cocoa and frankincense increase the sensation of depth. Lingering, the very old rancio style extends to a repertoire that is both classic, featuring leather, hazelnut, cinnamon and licorice, revealing gooseberry and honeysuckle.