Porto Kopke Harvest 1966

Porto Kopke Colheita 1966Vinification and aging: Hand-picked at their optimal ripeness, the grapes are destemmed, crushed, and vinified through a process based on careful maceration with extraction of color, tannins, and aromas from the skins, complemented by continuous remontage during fermentation. This takes place in lagares, at a controlled temperature between 28-30ºC, until the desired Baumé degree is reached. At this stage, grape spirit (benefit) is added, resulting in a fortified wine. A high-quality wine, from a single harvest. It ages in wood for variable periods, never less than 7 years, and is subsequently bottled according to market demand.