Porto Burmester 10 Years

Vinification of Porto Burmester 10 Years: Hand-picked at their optimal ripeness, the grapes are destemmed, crushed, and vinified according to 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, wine spirit (benefit) is added, resulting in a fortified wine. A high-quality wine, obtained by blending wines from harvests of various years, in order to acquire a complementarity of organoleptic characteristics typical of this style of aged tawny. It ages in wood for variable periods, during which the age mentioned on the label corresponds to the approximate average age of the different wines in the blend, expressing the character of the wine regarding the characteristics conferred by aging in cask.