Porto Calem Harvest 2003

Vinification of Porto Calem Colheita 2003: Handpicked at their optimal point, 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 constant remontages 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.