Porto Burmester White

Vinification of Porto Burmester White: hand-picked at their optimal ripeness, the grapes are destemmed, crushed, and vinified according to a process based on careful maceration, complemented by remontages during fermentation. This takes place in stainless steel vats, at a controlled temperature between 16-18ºC, until the desired Baumé degree is reached. At this stage, wine spirit (benefit) is added, resulting in a fortified wine. Obtained by blending wines of varying degrees of ripeness and origin, carried out through aging in stainless steel and wood for a minimum of 3 years, thus ensuring a final wine that is rich, aromatic, and with balanced sweetness.