Porto Burmester Lbv 2019

Hand-harvested at their optimal point, 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, the addition of grape spirit (benefit) is carried out, resulting in a fortified wine. A high-quality wine, from a single harvest, bottled between the fourth and sixth year after harvest.